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Tart Lime Cream Pie

Tart Lime Cream Pie

Bright, tangy lime custard pie with a crisp graham cracker crust and whipped cream topping
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8

INGREDIENTS

Graham Cracker Crust

  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup granulated sugar
  • 6 tbsp unsalted butter melted
  • 1 pinch kosher salt.

Lime Cream Filling

  • 1 can sweetened condensed milk 14 oz
  • 4 large egg yolks
  • 1/2 cup key lime juice or fresh lime juice
  • 1 tbsp lime zest
  • 2 tbsp sour cream optional for extra creaminess
  • 1 pinch kosher salt.

Whipped Topping

  • 1 cup heavy cream cold
  • 2 tbsp powdered sugar
  • 1/2 tsp vanilla extract
  • lime zest for garnish.

INSTRUCTIONS

Crust

  • Heat oven to 350 F
  • mix graham cracker crumbs sugar melted butter and salt until evenly moistened
  • press firmly into a 9 inch pie dish over bottom and up sides
  • bake until lightly golden and set about 10 minutes then cool 10 minutes.

Filling And Bake

  • Whisk egg yolks until smooth then whisk in sweetened condensed milk until thickened
  • whisk in lime juice lime zest sour cream if using and salt until fully combined
  • pour filling into warm crust and bake until center is set with a slight jiggle 12 to 15 minutes
  • cool to room temperature about 1 hour then refrigerate until fully chilled and firm at least 4 hours.

Topping And Serve

  • Whip heavy cream powdered sugar and vanilla to medium peaks
  • spread or pipe over chilled pie
  • garnish with lime zest and slice cold.

Notes

1. Use key limes or bottled key lime juice for the most classic flavor. For a tarter pie increase lime juice by 1 to 2 tbsp. Do not overbake the filling it should still gently jiggle in the center. Add whipped topping just before serving for the cleanest slices

Nutrition

Calories: 420kcal | Carbohydrates: 45g | Protein: 7g | Fat: 25g