Lime Pie

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Last week, Boston decided that it is would be summer, and that is something I can get on board with! With temperatures in the 80s, I wanted to make a dessert that would be tart and refreshing. Key lime pie is one of my very favorite desserts that I’ve never attempted in my own kitchen. I refrained from calling it a key lime pie because I was unable to find key limes. I used regular ones (Persian) from the supermarket and still had fantastic results.

The workhorse in this recipe is the sweetened, condensed milk. Though not the healthiest or most natural of ingredients, I think you’ll agree that it is necessary (and delicious) here.

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Preheat the oven to 350 degrees.

In a food processor, add the graham crackers, sugar and sea salt. Pulse to a coarse crumb.

Pour in the melted butter and pulse until incorporated.

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Press the graham cracker mixture into the pie dish. I like to use a measuring cup to help me get the crust pressed nice and firm.

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Bake for 10 minutes and set aside.

In a medium bowl, mix together the lime zest and egg yolks until thick and light. I like to use a hand mixer and mix for about 3-5 minutes.

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Add in the sweetened, condensed milk and mix for another 3 minutes.

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Finally, add the lime juice and mix until combined.

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Pour the pie filling into the baked crust, and bake for 10 minutes.

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When done, let cool for about 30 minutes on your countertop. Place into the fridge to let cool.

In a medium bowl, whisk (or use your hand mixer) the heavy cream and powdered sugar.

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Once you have soft peaks, remove the pie from the fridge and top the pie with whipped cream.

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Let the pie cool for at least 2-3 hours.

Close your eyes and pretend you’re somewhere tropical!


Adapted from: Smitten Kitchen

Makes: 10 servings

Prep: 10 minutes, Cook: 20 minutes, Total: 30 minutes (plus cooling time)

For the pie:

  • 1 1/2 cups ground graham crackers (about 10 crackers)
  • 3 tablespoons granulated sugar
  • 1/4 teaspoon kosher salt
  • 7 tablespoons unsalted butter, melted
  • 1 1/2 tablespoons finely grated lime zest
  • 3 large egg yolks
  • 1 14-ounce can sweetened condensed milk
  • 2/3 cup fresh lime juice (from 4 regular limes)

To top it off:

  • 3/4 cup (175 ml) heavy whipping cream
  • 1 to 2 tablespoons powdered or granulated sugar

Preheat the oven to 350 degrees.

In a food processor, add the graham crackers, sugar and sea salt.

Pour in the melted butter and pulse until incorporated.

Press the graham cracker mixture into the pie dish. I like to use a measuring cup to help me get the crust pressed nice and firm.

Bake for 10 minutes and set aside.

In a medium bowl, mix together the lime zest and egg yolks until thick and light. I like to use a hand mixer and mix for about 3-5 minutes.

Add in the sweetened, condensed milk and mix for another 3 minutes.

Finally, add the lime juice and mix until combined.

Pour the pie filling into the baked crust, and bake for 10 minutes.

When done, let cool for about 30 minutes on your countertop. Place into the fridge to let cool.

In a medium bowl, whisk (or use your hand mixer) the heavy cream and powdered sugar.

Once you have soft peaks, remove the pie from the fridge and top the pie with whipped cream.

Let the pie cool for at least 2-3 hours.

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10 thoughts on “Lime Pie

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