This Tallahassee Lime Pie offers a perfect balance of tart and sweet, featuring a vibrant lime custard filling that sets into a creamy, pudding-like texture. The star of the show is the rich pecan crust, which adds a delightful crunch and nutty depth that contrasts beautifully with the bright citrus notes. Made with fresh lime juice and zest, this dessert captures the essence of Southern hospitality. It is an elegant yet approachable treat, ideal for summer gatherings, holiday dinners, or as a sophisticated finale to a family meal. The addition of rum-flavored whipped cream enhances the flavor profile, making every bite a memorable experience.
Tallahassee Lime Pie With Pecan Crust
Description
This Tallahassee Lime Pie offers a perfect balance of tart and sweet, featuring a vibrant lime custard filling that sets into a creamy, pudding-like texture. The star of the show is the rich pecan crust, which adds a delightful crunch and nutty depth that contrasts beautifully with the bright citrus notes. Made with fresh lime juice and zest, this dessert captures the essence of Southern hospitality. It is an elegant yet approachable treat, ideal for summer gatherings, holiday dinners, or as a sophisticated finale to a family meal. The addition of rum-flavored whipped cream enhances the flavor profile, making every bite a memorable experience.Ingredients
Directions
-
Preheat the oven to 350&# 194;°F (175ðC).
-
Sift 1 cup flour, 1/4 cup confectioner's sugar, and 1/4 teaspoon salt into a mixing bowl.
-
Cut in 1/2 cup cold butter using a pastry blender or food processor until the mixture resembles coarse meal.
-
Stir in 1/3 cup finely chopped pecans.
-
Press the dough mixture firmly into the bottom and sides of a 9-inch pie plate.
-
Bake the crust for 25 minutes, or until pale golden brown.
-
Remove the crust from the oven and let it cool while preparing the filling. Keep the oven on.
-
In a separate bowl, beat 1 cup granulated sugar, 2 eggs, 5 tablespoons lime juice, 1 teaspoon grated lime peel, 1/2 teaspoon baking powder, and a pinch of salt until smooth.
-
Pour the lime filling into the pre-baked crust.
-
Bake for another 25 minutes, or until the filling is set.
-
Remove from the oven and let cool completely.
-
Sprinkle the top with confectioner's sugar sifted through a flour sifter.
-
Serve with dollops of rum-flavored whipped cream.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 109.2kcal
- % Daily Value *
- Total Fat 0.3g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 0.6mg1%
- Total Carbohydrate 22.8g8%
- Dietary Fiber 0.8g4%
- Sugars 0.1g
- Protein 3.0g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the butter is very cold when making the crust to achieve a flaky texture.
If using a food processor for the crust, pulse briefly to avoid overworking the dough.
For the whipped cream, fold a small amount of dark rum into freshly whipped heavy cream just before serving.
The pie can be stored covered in the refrigerator for up to 3 days.
Fresh limes provide the best flavor; avoid bottled lime juice if possible.
