|
Tallahassee Lime Pie With Pecan Crust
Author/Submitted by: LouiseGray@aol.com
Servings: 8
Categories:
Desserts
/
Pies & Pastries
Ingredients: 1
Cup
Flour
Confectioner's Sugar 1/4
Teaspoon
Salt 1/2
Cup
Cold Butter 1/3
Cup
Pecans,
finely chopped
1
Cup
Granulated Sugar 2
Eggs 5
Tablespoons
Lime Juice 1
Teaspoon
Grated Lime Peel 1/2
Teaspoon
Baking Powder
Whipped Cream,
flavored with rum
Directions:
Preheat oven to 350 degrees
SIFT the flour, 1/4 cup confectioners' sugar and salt into a bowl. Cut into
the butter with a pastry blender (or with a whirl or two in a food processor)
until the mixture resembles coarse meal. Add the pecans (they do not have to
be ground, but a food processor is excellent for chopping them very fine.)
PRESS the mixture into the bottom and sides of a pie plate and bake for 25
minutes or until the crust is pale gold. Remove from the ove(keep it at 350
degrees) and let cool while you prepare the filling.
TO DO THIS, beat the granulated sugar, eggs, lime juice and peel, baking
powder and a pinch of salt until smooth. Pour the mixture into the pie shell
and bake another 25 minutes. Remove from the oven and let cool. When cool,
sprinkle the top with confectioners' sugar put through a flour sifter, and
serve with dollops of rum-flavored whipped cream. Makes 8 servings.
I ran across this recipe the other day. It is a favorite of mine
and it is from the Pittsburgh Press-July 1985. I characterize it
as quick and impressive.
I ran across this recipe the other day. It is a favorite of mine
and it is from the Pittsburgh Press-July 1985. I characterize it
as quick and impressive.
| 
