Limeade Pie With Graham Nut Crust

"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."
 
Download
photo by MarraMamba photo by MarraMamba
photo by MarraMamba
Ready In:
2hrs 15mins
Ingredients:
10
Serves:
8
Advertisement

ingredients

Advertisement

directions

  • To make crust: Preheat oven to 350°F.
  • Place pecans in single layer on a rimmed baking sheet, and toast until fragrant, about 8 minutes. Remove from oven and cool.
  • Place graham crackers in bowl of food processor fitted with metal blade; pulse until fine crumbs form.
  • Add sugar, salt and pecans; pulse to combine.
  • Add butter and pulse until fine crumbs form.
  • Transfer 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.
  • Place pan on a baking sheet; bake until crust is golden and fragrant, 8 to 10 minutes. Transfer to a wire rack to cool.
  • For pie: In bowl of food processor fitted with metal blade, combine cream cheeses and sugar; process until mixture is smooth.
  • Add lime zest and juice; pulse several times to combine.
  • Transfer filling to prepared graham nut crust; cover with plastic wrap after putting toothpicks throughout; otherwise, plastic wrap will stick.
  • Refrigerate until set, at least 2 hours or preferably overnight. Slice and serve.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Oh this was great, and a nice change from the condensed milk type of pie. It took a little longer than 2 hours to set for me, but thats likely my fridge :)
     
Advertisement

RECIPE SUBMITTED BY

I am a Christian wife and mother of 3 kids. Since my DH's high cholesterol, we've been eating better. I never used to like cooking. Since eating better, I've liked learning and preparing new recipes. My kids haven't reconciled themselves to the new eating yet. I grind my own grain and make all my own breads.?Working 2 hours a day in the local high school lunch room.??I am homeschooling my high schooler.? ?Also found out 1 child has multiple food allergies (wheat, dairy, tomato, chocolate, etc) and another is gluten sensitive. So, we just started (July 09) eating gluten and dairy free. I've been busy with getting our house market ready, even though it's not the best time for that.?
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes