Creamy Lime Pie
Creamy Lime Pie Image

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.

The Story Behind the Recipe
8
servings
20 min
PREP TIME
04 hrs 50 min
TOTAL TIME

Ingredients

Crust

1 cup crushed gingersnap cookies

1/3 cup finely chopped pecans

2 tablespoons sugar

1/4 cup Land O Lakes® Butter melted

Filling

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

Topping

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.

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

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

Reviews

Explore reviews from
our online community

  October 11, 2009

The best lime pie that I have tried so far.

— says Bonnie
Helpful?
  August 06, 2009

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.

— says Dorine
Helpful?
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