Clementine-Lime Pie

Serves 8

Reminiscent of the beloved Key lime pie of Florida fame, this version has a subtle citrusy tang wrapped in a creamy center. Crunchy pecans add texture to the crust. Makes 1 9-inch pie.

Crust

1 ½ cups graham cracker crumbs
½ cup crushed pecans
2 Tbs. brown sugar
4 Tbs. unsalted butter, melted

Filling

⅓ cup fresh lime juice
Juice from 2 clementines (about ¼ cup)
1 Tbs. grated clementine rind
4 egg yolks, lightly beaten
1 14-oz. can sweetened condensed milk

Garnish

2 clementines, peeled and sectioned
½ cup crushed pecans

Preheat oven to 350F.
To make Crust: Stir all ingredients in a mixing bowl until well blended. Press mixture into bottom and sides of 9-inch pie plate. Bake 10 minutes. Cool. Reduce oven temperature to 300F.
Meanwhile, to make Filling: Mix lime juice, clementine juice, grated rind, egg yolks and condensed milk in a mixing bowl. Line edge of bottom of crust with clementine sections. Pour filling over top.
Bake about 15 minutes, or until firm. Cool at room temperature, and refrigerate until completely firm, about 2 hours.
To serve, garnish with clementine sections and pecans.