Creamy Lime Pie
Creamy Lime Pie
When key limes aren't in season, this gingersnap crust and lime filling topped with whipped cream and coconut will be the perfect substitute.
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20 min
Prep Time
04 hrs 50 min
Total Time
8
servings Ingredients
Crust
1 cup crushed gingersnap cookies
13 cup finely chopped pecans
2 tablespoons granulated sugar
14 cup Land O Lakes® Butter, melted
Filling
3 large Land O Lakes® Eggs (yolks only)
1 (14-ounce) can sweetened condensed milk
12 cup lime juice
2 teaspoon freshly grated lime zest
Topping
1 cup Land O Lakes® Heavy Whipping Cream
2 tablespoons powdered sugar
12 teaspoon vanilla extract
Sweetened shaved or flaked coconut, toasted, if desired
How to make
-
STEP 1
Heat oven to 350°F.
-
STEP 2
Combine cookie crumbs, pecans, granulated sugar and butter in bowl; mix well. Press onto bottom and up side of 9-inch pie plate.
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STEP 3
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.
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STEP 4
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.
Tip #1
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.
400 Calories
24 Fat (g)
135 Cholesterol (mg)
160 Sodium (mg)
43 Carbohydrates (g)
1 Dietary Fiber
7 Protein (g)
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