1/1 Photo of Limeade Pie With Graham Nut Crust
2 hrs 15 mins
WI Cheesehead's Note:
The pie itself (after baking the crust) is a refrigerator pie, from the local paper. Uses freshly squeezed lime juice. Cook time is minimum refrigeration time.
My Private Note
Units: US | Metric
- 6 ounces reduced-fat cream cheese, room temp
- 6 ounces cream cheese, room temp
- 1 cup granulated sugar
- 2 tablespoons finely grated lime zest
- 1/2 cup freshly squeezed lime juice
Graham Nut Crust
- 1To make crust: Preheat oven to 350°F.
- 2Place pecans in single layer on a rimmed baking sheet, and toast until fragrant, about 8 minutes. Remove from oven and cool.
- 3Place graham crackers in bowl of food processor fitted with metal blade; pulse until fine crumbs form.
- 4Add sugar, salt and pecans; pulse to combine.
- 5Add butter and pulse until fine crumbs form.
- 6Transfer to a rectangular, 13 1/2 by 4 1/4-inch tart pan (or a 10-inch round tart pan) with a removable bottom, and pat evenly onto bottom and up sides.
- 7Place pan on a baking sheet; bake until crust is golden and fragrant, 8 to 10 minutes. Transfer to a wire rack to cool.
- 8For pie: In bowl of food processor fitted with metal blade, combine cream cheeses and sugar; process until mixture is smooth.
- 9Add lime zest and juice; pulse several times to combine.
- 10Transfer filling to prepared graham nut crust; cover with plastic wrap after putting toothpicks throughout; otherwise, plastic wrap will stick.
- 11Refrigerate until set, at least 2 hours or preferably overnight. Slice and serve.
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Nutritional Facts for Limeade Pie With Graham Nut Crust
Serving Size: 1 (98 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 316.6
- Calories from Fat 174
- Total Fat 19.3 g
- Saturated Fat 10.8 g
- Cholesterol 50.5 mg
- Sodium 199.6 mg
- Total Carbohydrate 33.5 g
- Dietary Fiber 0.3 g
- Sugars 30.1 g
- Protein 4.3 g
The following items or measurements are not included:
low-fat graham crackers