Ingredientes para Limeade Pie With Graham Nut Crust
- Reduced Fat Cream Cheese
- Cream Cheese
- Granulated Sugar
- Zest of 3 limes
- Juice of 4 limes
- 1 cup pecan halves
- Low Fat Graham Crackers
- ½ cup granulated sugar + 1 cup powdered sugar
- ¼ teaspoon salt
- Unsalted Butter
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Como fazer Limeade Pie With Graham Nut Crust
- **Toast Pecans:** Preheat oven to 350°F (175°C). Spread 1 cup pecan halves in a single layer on a rimmed baking sheet. Toast for 8-10 minutes, or until fragrant, stirring halfway through. Let cool completely.
- **Make Crust:** In a food processor, pulse 1 ½ cups graham cracker crumbs until fine. Add ½ cup granulated sugar, ¼ teaspoon salt, and the toasted pecans. Pulse to combine.
- **Add Butter:** Add 6 tablespoons (3 ounces) cold unsalted butter, cut into cubes, and pulse until the mixture resembles coarse crumbs.
- **Press into Pan:** Press the crust mixture firmly into a 13 ½ x 4 ¼ inch rectangular tart pan with a removable bottom. Bake for 8-10 minutes, or until golden brown.
- **Cool Crust:** Remove from oven and let cool completely on a wire rack.
- **Make Filling:** In a food processor, beat 16 ounces cream cheese until smooth. Add 1 cup powdered sugar and beat until combined.
- **Add Lime:** Add the zest of 3 limes and the juice of 4 limes. Pulse until just combined. Do not overmix.
- **Fill Crust:** Pour the lime filling into the cooled crust. Gently spread evenly.
- **Chill:** Cover the pie tightly with plastic wrap, inserting toothpicks around the edges to prevent sticking. Refrigerate for at least 2 hours, or preferably overnight, to allow the filling to set completely.
- **Serve:** Slice and serve chilled. Garnish with lime wedges and extra pecans, if desired.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
120g
Fat
54g
Carbs
11g
