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    You are in: Home / Recipes / Lime and Pistachio Pie Recipe
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    Lime and Pistachio Pie

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    30 mins

    10 mins

    Mercy's Note:

    Make this pie the day before serving, so it can chill overnight.

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    Ingredients:

    Servings:

    Units: US | Metric

    CRUST

    FILLING

    Directions:

    1. 1
      Grind 1/2 cup pistachios in a food processor and transfer to a small bowl and add cookie crumbs, sugar and butter and mix well.
    2. 2
      Press into a 9" pie pan evenly distributed.
    3. 3
      Bake in a 350°F oven for 10 minutes.
    4. 4
      Sprinkle gelatin on top of the 2 tablespoons of lime juice and and let stand for 15 minutes or until softened.
    5. 5
      Beat the egg yolks and condensed milk in sauce pan until well blended.
    6. 6
      Beat in the remaining 1/2 cup of lime juice and the milk mixture.
    7. 7
      Heat over medium heat, beating constantly not to cook the eggs, for about 6 minutes; until warm to the touch.
    8. 8
      Remove from heat and add gelatin, lime peel and ginger.
    9. 9
      Stir until gelatin dissolves.
    10. 10
      Pour into prepared pie crust and refrigerate over night until set.
    11. 11
      Spread whipped cream over the pie and sprinkle with remaining nuts.

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    Ratings & Reviews:

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    Nutritional Facts for Lime and Pistachio Pie

    Serving Size: 1 (118 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 397.7
     
    Calories from Fat 201
    50%
    Total Fat 22.4 g
    34%
    Saturated Fat 10.2 g
    51%
    Cholesterol 125.8 mg
    41%
    Sodium 195.3 mg
    8%
    Total Carbohydrate 42.9 g
    14%
    Dietary Fiber 1.6 g
    6%
    Sugars 33.7 g
    135%
    Protein 9.1 g
    18%

    The following items or measurements are not included:

    lime zest

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