60 minutes
A refreshing dessert made with a zesty lime filling and a graham cracker crust, perfect for impressing guests.
each
Lime Zest, grated
teaspoons
Lime Juice, freshly squeezed
cups
Sweetened Condensed Milk
0 oz
Graham Cracker Crust, baked and warm
each
Heavy Cream, chilled
cups
Confectioners’ Sugar
0 oz
1. Whisk Egg Yolks and Lime Zest
Begin by whisking together the egg yolks and lime zest in a medium-sized bowl for about two minutes.
2. Add Sweetened Condensed Milk
Gradually whisk in the sweetened condensed milk until the mixture is smooth and uniform.
3. Add Lime Juice
Next, add the lime juice to the mixture, whisking until everything is well blended. Cover the bowl and set it aside for about 30 minutes to thicken.
4. Prepare Graham Cracker Crust
While the filling thickens, prepare and bake your Graham Cracker Crust at 325 degrees Fahrenheit. Ensure the crust is still warm when you pour in the filling.
5. Pour Filling and Bake
Once the crust is ready, pour the thickened lime mixture into it, spreading it evenly. Place the pie in the oven and bake at 325 degrees Fahrenheit for 15 to 20 minutes. The center should be firm but still jiggles slightly when gently shaken.
6. Cool and Refrigerate
After baking, let the pie cool slightly on a wire rack. Once it has cooled, cover it loosely with plastic wrap and refrigerate for at least three hours.
7. Optional Topping
For an optional topping, whip the chilled heavy cream and confectioners’ sugar using a stand mixer on medium-low speed until foamy, then increase to high speed until soft peaks form. Spread over the chilled pie just before serving.
Ensure your crust is flavorful and crisp by mixing graham cracker crumbs, sugar, and melted butter until sandy. Press firmly into the dish, bake until golden, and cool completely before filling.
Use fresh Persian limes for the zest and juice to give your pie a vibrant and tangy flavor that surpasses bottled juice.
Allow the pie to cool gradually to room temperature, then chill in the refrigerator for several hours to fully set and prevent cracks.
Use a microplane to zest limes, taking only the green part of the peel to infuse the pie with zesty flavor without bitterness.
Bake the pie until the filling is set but slightly wobbly in the center to avoid overbaking and cracking, preserving the creamy texture.
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