1 Tablespoon Butter
1 1/2 Cups Chopped Pecans
3/4 Cup Graham Cracker Crumbs
2 Lime Rind — grated
3/4 Teaspoon Cinnamon
1 1/2 Tablespoons Sugar
7 Egg Yolks
2 14 Oz. Cans Sweetened Condensed Milk
1/2 Cup Key Lime Juice
2 Tsp Lime Rind — grated
Whipped Cream
PECAN CRUST Saute pecans in butter until lightly browned. Place nuts and butter in food processor, and add the crumbs, lime peel, cinnamon, sugar, and mix till coarse. Press into a 10″ pie plate, reserving some for garnish if you like. PIE FILLING Beat egg yolks at high speed 4-5 minutes. Slowly add condensed milk with the mixer running at medium, then add lime juice the same way.
Add peel and mix slowly. Pour mixture into the prepared crust. Fill baking pan halfway with water, and place on lowest rack of the oven. Place pie
plate on rack above water, and bake at 300 degrees until firm, 20-25 minutes. Do not allow pie to brown. Remove pie, and cool to room temperature, then place in refrigerator to set and chill for about 4 hours. To serve, you may garnish with whipped cream and crust crumbs if you like