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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



1 cup crushed gingersnap cookies

1/3 cup finely chopped pecans

2 tablespoons sugar

1/4 cup Land O Lakes® Butter, melted


3 large Land O Lakes® Eggs (yolks only)

1 (14-ounce) can sweetened condensed milk

1/2 cup lime juice

2 teaspoon freshly grated lime zest


1 cup Land O Lakes® Heavy Whipping Cream

2 tablespoons powdered sugar

1/2 teaspoon vanilla


Sweetened shaved or flaked coconut, toasted, if desired

How to make

  1. STEP 1

    Heat oven to 350°F.

  2. STEP 2

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

  3. 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.

  4. 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.

Read the Story Behind the Recipe

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.

Nutrition (1 serving)

400 Calories
24 Fat (g)
135 Cholesterol (mg)
160 Sodium (mg)
43 Carbohydrates (g)
1 Dietary Fiber
7 Protein (g)
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