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Lime Pie with Pecan Crust

1 cup flour
Confectioners' sugar
1/4 teaspoon salt
1/2 cup cold butter
1/3 cup finely chopped pecans
1 cup granulated sugar
2 eggs
5 Tablespoons lime juice
1 teaspoon grated lime peel
1/2 teaspoon baking powder
Whipped cream flavored with rum

Preheat oven to 350 degrees

Sift the flour, 1/4 cup confectioners' sugar and salt into a bowl.
Cut into the butter with a pastry blender (or with a whirl or two
in a food processor) until the mixture resembles coarse meal. Add
the pecans (they do not have to be ground, but a food processor is
excellent for chopping them very fine.) Press the mixture into the
bottom and sides of a pie plate and bake for 25 minutes or until
the crust is pale gold. Remove from the ove(keep it at 350 degrees)
and let cool while you prepare the filling.

Beat the granulated sugar, eggs, lime juice and peel, baking powder
and a pinch of salt until smooth. Pour the mixture into the pie
shell and bake another 25 minutes. Remove from the oven and let
cool. When cool, sprinkle the top with confectioners' sugar put
through a flour sifter, and serve with dollops of rum-flavored
whipped cream. Makes 8 servings.


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