STREAMING NOW: Chuck's Week Off

Limeade Pie With Graham Nut Crust

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“The pie itself (after baking the crust) is a refrigerator pie, from the local paper. Uses freshly squeezed lime juice. Cook time is minimum refrigeration time.”
READY IN:
2hrs 15mins
SERVES:
8
UNITS:
Metric

Ingredients Nutrition

Directions

  1. To make crust: Preheat oven to 350°F.
  2. Place pecans in single layer on a rimmed baking sheet, and toast until fragrant, about 8 minutes. Remove from oven and cool.
  3. Place graham crackers in bowl of food processor fitted with metal blade; pulse until fine crumbs form.
  4. Add sugar, salt and pecans; pulse to combine.
  5. Add butter and pulse until fine crumbs form.
  6. Transfer to a rectangular, 13 1/2 by 4 1/4-inch tart pan (or a 10-inch round tart pan) with a removable bottom, and pat evenly onto bottom and up sides.
  7. Place pan on a baking sheet; bake until crust is golden and fragrant, 8 to 10 minutes. Transfer to a wire rack to cool.
  8. For pie: In bowl of food processor fitted with metal blade, combine cream cheeses and sugar; process until mixture is smooth.
  9. Add lime zest and juice; pulse several times to combine.
  10. Transfer filling to prepared graham nut crust; cover with plastic wrap after putting toothpicks throughout; otherwise, plastic wrap will stick.
  11. Refrigerate until set, at least 2 hours or preferably overnight. Slice and serve.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: