Lime Custard Pie with Whipped Cream
 
Prep time
Cook time
Total time
 
Serves: 1 pie
Ingredients
  • 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
Instructions
  1. The Crust
  2. Preheat oven to 350°F.
  3. 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.
  4. The filling:
  5. While the crust is baking, whisk together the condensed milk, juice, zest and egg yolks in a bowl until combined and thickened.
  6. 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.
  7. Whip cream and icing sugar until stiff peaks form. Spread evenly on pie just before serving.
Recipe by Chateau Elma at https://www.chateauelma.com/lime-custard-pie-with-whipped-cream