Creamy Lime Pie

Creamy Lime Pie

For when key limes aren't in season this gingersnap crust and lime filling topped with whipped cream and coconut will be the perfect substitute.

20 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 or flaked 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 at least 3 hours before serving.

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

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 golden brown.

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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