Creamy Lime Pie

Creamy Lime Pie
25
2 Reviews
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
4:50
Total Time
8 servings

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

Directions

  1. Heat oven to 350°F.
  2. Combine cookie crumbs, pecans, sugar and butter in bowl; mix well. Press onto bottom and up sides of 9-inch pie plate.
  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. 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 Tips

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
Cholesterol
135mg
Carbohydrates
43g
Protein
7g
Fat
24g
Sodium
160mg
Dietary Fiber
1g

Recipe Comments and Reviews

Rating

The best lime pie that I have tried so far.

Rating

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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