Clementine-Lime Pie
Reminiscent of the beloved Key lime pie of Florida fame, this version has a subtle citrusy tang wrapped in a creamy center. Crunchy pecans add texture to the crust. Makes 1 9-inch pie.
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Reminiscent of the beloved Key lime pie of Florida fame, this version has a subtle citrusy tang wrapped in a creamy center. Crunchy pecans add texture to the crust. Makes 1 9-inch pie.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/2 cup crushed pecans
- 2 Tbs. brown sugar
- 4 Tbs. unsalted butter, melted
Filling
- 1/3 cup fresh lime juice
- Juice from 2 clementines (about 1/4 cup)
- 1 Tbs. grated clementine rind
- 4 egg yolks, lightly beaten
- 1 14-oz. can sweetened condensed milk
- 2 clementines, peeled and sectioned
Garnish
- 2 clementines, peeled and sectioned
- 1/2 cup crushed pecans
Preparation
- Preheat oven to 350F.
- To make Crust: Stir all ingredients in a mixing bowl until well blended. Press mixture into bottom and sides of 9-inch pie plate. Bake 10 minutes. Cool. Reduce oven temperature to 300F.
- Meanwhile, to make Filling: Mix lime juice, clementine juice, grated rind, egg yolks and condensed milk in a mixing bowl. Line edge of bottom of crust with clementine sections. Pour filling over top.
- Bake about 15 minutes, or until firm. Cool at room temperature, and refrigerate until completely firm, about 2 hours.
- To serve, garnish with clementine sections and pecans.
Nutrition Information
- Serving Size Serves 8
- Calories 490
- Carbohydrate Content 59 g
- Cholesterol Content 140 mg
- Fat Content 26 g
- Fiber Content 3 g
- Protein Content 9 g
- Saturated Fat Content 9 g
- Sodium Content 230 mg
- Sugar Content 48 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g