Creamy Lime Pie

Creamy Lime Pie

This will become a favorite of any citrus cream pie lover. The spicy gingersnap crust and lime filling are topped with whipped cream and coconut.

15 min. prep time
8 servings
252 Ratings



1 cup crushed gingersnap cookies
1/3 cup finely chopped pecans
2 tablespoons sugar
1/4 cup Land O Lakes® Butter, melted


1 (14-ounce) can sweetened condensed milk
1/2 cup lime juice
2 teaspoons freshly grated lime zest


2 tablespoons powdered sugar
1/2 teaspoon vanilla
Sweetened shaved coconut, toasted, if desired*


Heat oven to 350°F. 

Combine cookie crumbs, pecans, sugar and butter in bowl; mix well. Press onto bottom and up sides of 9-inch pie plate.

Beat egg yolks in bowl with whisk or fork. Gradually whisk in sweetened condensed milk, lime juice and lime zest. Pour filling into crust. Bake 25-27 minutes or until center is set. Cool on cooling rack 1 hour. Refrigerate pie for at least 3 hours before serving.

Beat whipping cream, powdered sugar and vanilla in bowl until stiff peaks form. Spoon onto pie; swirl with back of spoon. Garnish with toasted shaved coconut, if desired.  Store refrigerated.

*Substitute sweetened flaked coconut, toasted.

Recipe Tip

To toast coconut, heat oven to 350°F. Place coconut in shallow ungreased baking pan. Bake, stirring once, 7-10 minutes or until lightly toasted.

Nutrition Facts (1 serving)

Calories: 400

Fat: 24g

Cholesterol: 135mg

Sodium: 160mg

Carbohydrates: 43g

Dietary Fiber: 1g

Protein: 7g

Recipe #13484©2005Land O'Lakes, Inc.

Recipe Comments & Reviews

The best lime pie that I have tried so far.
I made this pie for a pie social two months ago and the ones who tried it are still raving about it, asking for me to make it again. It is easy to make and a food processer makes the crust quick and easy to prepare. Instead of coconut I used zest shreds.

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