Tallahassee lime pie with pecan crust
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Flour |
| Confectioner's Sugar | ||
| ¼ | teaspoon | Salt |
| ½ | cup | Cold Butter |
| ⅓ | cup | Pecans -- finely chopped |
| 1 | cup | Granulated Sugar |
| 2 | Eggs | |
| 5 | tablespoons | Lime Juice |
| 1 | teaspoon | Grated Lime Peel |
| ½ | teaspoon | Baking Powder |
| Whipped Cream -- flavored | ||
| With rum | ||
Directions
Preheat oven to 350 degrees
SIFT the flour, ¼ 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.
Recipe By : LouiseGray@aol. com
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