Lime Pie starts with a sweet and grainy crust, that is filled with a creamy smooth lime flavored filling, and topped with lots of whipped cream. I particularly enjoyed making this, it is by far the most simplest of all the pies I’ve prepared.

lime pieIngredients

Graham Cracker Crust

1 ¼ cup (125 grams) graham cracker crumb (you can also use crushed digestive biscuits, I used it)

2 tbsp (30 grams) granulated white sugar

5-6 tbsp (70-85 grams) unsalted butter, melted

Filling

 3 large egg yolks, room temperature

One 390 grams can sweetened condensed milk

½ cup (120ml) lime juice

2 tsp grated lime zest (outer skin)

Topping

1 cup (240ml) cold heavy whipping cream

2 tbsp (30 grams) granulated white sugar

Method

1. Preheat the oven to 170°C (150°C fan-forced). Place the oven rack in the centre of the oven. Butter or lightly spray with a non stick vegetable spray. a 9 inch (23cm) pie or tart pan.

2. Mix together the cracker/digestive biscuit crumbs, sugar and melted butter (see notes). Press onto the bottom and up the sides of the prepared pan. Bake for about 10 minutes or until set and lightly browned (see notes). Remove from oven and place on wire rack to cool completely.

lime pie13. Meanwhile, with an electric mixer, whisk together the egg yolks until pale and fluffy (2-3 mins). Gradually add the condensed milk and beat until light and fluffy. Scrape down the sides of the bowl and then beat in the lime juice and zest.

4. Pour the filling over the crust and bake for about 10-15 minutes, or until the filling is set. Remove from the oven and place on a wire rack to cool. Once it has completely cooled, cover and refrigerate for several hours or overnight.

lime pie25. Once the filling has chilled, using an electric mixer, whisk together the whipping cream and sugar until stiff peaks form. Either pipe or place mounds of whipping cream on top of the filling. Can be stored in the refrigerator for a few days.

lime pie3Notes

1. If you are having trouble getting the right consistency of crumbs to butter, there is a test. Once you have mixed the ingredients together, squeeze a little in your fist; if the mixture holds together, you have the perfect crust.

2. Instead of baking the crust, you can also just place the crust in the refrigerator until chilled.

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