Lime pie is one of my favourite pies…..it is refreshing and any dessert with whipped cream on top is a wonderful thing. I had never made a lime pie before but on the last trip to Costco they had bags of limes and seeing as though guacamole had been requested, limes were on the shopping list. Now what to do with all of those extra limes? Lime pie of course!
After searching many recipes I realized most had key limes in them, which is not the type of limes that I had. But I figured a little more zest and juice and it might turn out and it did! It was perfect.
The best part about making this lime pie is that it has a graham cracker crust so no pastry! Yeah! Second best part the custard is so easy as it is just sweetened condensed milk and egg yolks whisked together – how easy is that!
Even though it was 25 ºC outside at camp I decided I could sacrifice and put the oven on for the 25 minutes that it takes to bake this pie.
It was definitely worth putting the oven on for. It is not too sweet and the lime flavour is tangy and tart, just perfect for a hot summer day. Enjoy!
- GRAHAM CRACKER CRUST
- 1¼ cups finely-ground graham cracker crumbs
- 2 Tbsp. sugar
- 5 Tbsp. butter, melted
- FILLING
- 1 (300 ml) can sweetened condensed milk
- 4 large egg yolks
- ½ cup freshly squeezed lime juice - about 5 limes
- Zest of 2 of the limes
- 1 cups whipping cream
- 2 tbsp icing sugar
- The Crust
- Preheat oven to 350°F.
- Stir together graham cracker crumbs, sugar, and butter in a bowl until evenly combined. Press mixture evenly onto bottom and up side of a 9-inch pie plate. Bake crust on the middle oven rack for 10 minutes, then remove. Place on rack to cook while you mix the filling.
- The filling:
- While the crust is baking, whisk together the condensed milk, juice, zest and egg yolks in a bowl until combined and thickened.
- Pour filling into crust and bake on the middle oven shelf for 15 minutes. Transfer to a cooling rack, and let sit until it reaches room temperature. Then refrigerate for at least 2 hours - the longer the deeper the flavour.
- Whip cream and icing sugar until stiff peaks form. Spread evenly on pie just before serving.