Lime Pie Recipe
Velvety smooth lime filling nestled in a buttery graham cracker crust, topped with billowy whipped cream for a refreshing, zesty dessert that balances sweet and tangy flavors perfectly.
Ingredients
<ul class="ingredients-main-list"> <li class="ingredients-single-item">200g graham crackers (digestive biscuits)</li> <li class="ingredients-single-item">100g unsalted butter, melted</li> <li class="ingredients-single-item">50g granulated sugar</li> <li class="ingredients-single-item">1/4 tsp salt</li> <li class="ingredients-single-item">400g sweetened condensed milk</li> <li class="ingredients-single-item">4 large egg yolks</li> <li class="ingredients-single-item">120ml fresh lime juice (about 6-8 limes)</li> <li class="ingredients-single-item">2 tbsp lime zest, plus extra for garnish</li> <li class="ingredients-single-item">300ml heavy cream (whipping cream)</li> <li class="ingredients-single-item">2 tbsp powdered sugar</li> <li class="ingredients-single-item">1/2 tsp vanilla extract</li> <li class="ingredients-single-item">Fresh lime slices for garnish</li> </ul>
Equipment
<ul class="equipment-main-list"> <li class="equipment-single-item">23cm (9-inch) pie dish</li> <li class="equipment-single-item">Food processor</li> <li class="equipment-single-item">Microplane zester</li> <li class="equipment-single-item">Electric mixer</li> </ul>
BAKE SMARTER
Kitchen Converter
Quickly switch between common baking units without leaving the recipe.
Directions
<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your oven to 175°C (350°F). Place the graham crackers in a food processor and pulse until you have fine crumbs. If you don't have a food processor, place the crackers in a sealed plastic bag and crush with a rolling pin until finely ground. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> In a medium bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and salt. Mix until the mixture resembles wet sand and holds together when pressed. The butter acts as a binding agent here, while the sugar helps the crust caramelize slightly during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Press the crumb mixture firmly and evenly into the bottom and up the sides of your pie dish. Use the bottom of a measuring cup to help compact the crust – this creates a more stable base that won't crumble when sliced. Bake for 8 minutes until lightly golden and fragrant. The pre-baking step ensures your crust won't become soggy from the filling. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> While the crust cools, whisk the egg yolks in a medium bowl until pale, about 1 minute. Gradually whisk in the condensed milk until smooth. The air incorporated into the yolks helps create a lighter texture in the final filling. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Add the lime juice and 2 tablespoons of zest to the egg mixture. Whisk until well combined – you'll notice the mixture beginning to thicken slightly, which is the acid in the lime juice starting to set the proteins in the egg and milk through a process called acid-setting. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Pour the filling into the cooled crust. Tap the pan gently on the counter a few times to release any air bubbles that might have formed. Bake for 15 minutes, until the filling is just set but still has a slight wobble in the center. Don't overbake or the texture will become rubbery rather than silky. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Allow the pie to cool completely at room temperature (about 1 hour), then refrigerate for at least 3 hours or ideally overnight. This cooling period allows the filling to set completely and develop a velvety texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Just before serving, whip the heavy cream with powdered sugar and vanilla extract until medium-firm peaks form. Be careful not to overwhip or it will become grainy. The sugar not only sweetens the cream but helps stabilize it so it holds its shape longer. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Top the chilled pie with the whipped cream – either spread it evenly over the whole surface or pipe decorative swirls around the edge. Garnish with additional lime zest and thin lime slices. The contrast between the tangy filling and sweet cream creates a perfectly balanced dessert. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> For the cleanest slices, dip your knife in hot water and wipe it dry between cuts. Store any leftover pie covered in the refrigerator for up to 3 days, though the crust will gradually soften over time. </li> </ol>
Chef’s Notes
A few helpful details for making this recipe.
Can I use bottled lime juice instead of fresh in my citrus pie?
Fresh lime juice is strongly recommended as it provides a brighter, more authentic flavour. Bottled juice often contains preservatives that can affect the taste. If you must use bottled, look for 100% pure lime juice without additives and consider adding extra zest to enhance the citrus flavour.
Why did my lime filling not set properly?
This usually happens when there's insufficient acid from the lime juice, the eggs weren't whisked enough, or the pie wasn't baked or chilled long enough. The acid in lime juice helps set the proteins in condensed milk and egg yolks, so using the correct amount and allowing proper cooling time is essential.
What's the difference between Key lime and regular lime pie?
Key lime pie traditionally uses Key limes which are smaller, more aromatic, and more acidic than regular Persian limes. The filling tends to be yellower rather than green. Traditional Key lime pie also doesn't require baking as the acid from the limes "cooks" the filling.
Want to try something else in ...
More recipes you might like
Keep exploring with more recipes from What's Baking.
