Zesty Lime Pie Delight (Print version)

Tangy lime with creamy filling on a crisp graham crust delivers a refreshing, light ending for any occasion.

# What you'll need:

→ Crust

01 - 2 cups graham cracker crumbs
02 - 6 tablespoons unsalted butter, melted
03 - 2 tablespoons granulated sugar
04 - Pinch of salt

→ Filling

05 - 1 can (14 ounces) sweetened condensed milk
06 - ½ cup fresh lime juice (about 4 to 5 limes)
07 - 2 teaspoons finely grated lime zest
08 - 3 large egg yolks

→ Topping

09 - 1 cup heavy cream, cold
10 - 2 tablespoons powdered sugar
11 - 1 teaspoon vanilla extract
12 - Extra lime zest or lime slices for garnish

# How to make it:

01 - Preheat the oven to 350°F.
02 - In a bowl, combine graham cracker crumbs, melted butter, sugar, and salt until evenly mixed.
03 - Press the crumb mixture firmly into the bottom and sides of a 9-inch pie dish.
04 - Bake the crust for 8 to 10 minutes until lightly golden, then allow to cool slightly.
05 - In a separate bowl, whisk egg yolks and lime zest until slightly thickened, about 2 minutes.
06 - Add sweetened condensed milk and whisk until smooth.
07 - Gradually whisk in fresh lime juice until fully combined.
08 - Pour the filling into the cooled crust and bake for 10 to 12 minutes until set but slightly wobbly in the center.
09 - Cool the pie to room temperature, then refrigerate for at least 2 hours until fully chilled.
10 - Beat cold heavy cream with powdered sugar and vanilla extract until soft peaks form.
11 - Spread or pipe the whipped cream over the chilled pie and garnish with extra lime zest or lime slices.
12 - Slice and serve the pie cold.

# Expert suggestions:

01 -
  • The filling is silky and tangy without being too sweet, so it never feels heavy even after a big meal.
  • You can make it hours ahead and just pull it from the fridge when company arrives, no last minute stress.
  • The graham cracker crust stays crisp and buttery, giving you that perfect crunch against the creamy lime.
  • It looks impressive but comes together with pantry staples and a handful of fresh limes.
02 -
  • Don't skip letting the crust cool before adding the filling, or the heat will scramble the eggs and you'll end up with lumps.
  • Use fresh lime juice, not bottled, the flavor is completely different and the filling won't set as well with the preservatives in bottled juice.
  • Watch the pie closely during the second bake, it goes from perfectly set to overbaked in a minute or two and cracks can form on the surface.
03 -
  • Zest your limes before juicing them, it's nearly impossible to zest a juiced lime and you'll save yourself the frustration.
  • If your crust starts to brown too quickly in the oven, tent it loosely with foil and finish baking, the filling will still set perfectly.
  • Whip the cream just before serving so it stays light and fluffy, it can deflate if it sits in the fridge for too long.

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