Tangy Lime Pie Sweet (Print-Friendly Version)
Smooth citrus filling and sweet graham base with fluffy cream topping. Tart yet sweet, great for every gathering.
# Ingredients You'll Need:
→ Crust
01 -
225 g honey graham crackers
02 -
115 g melted salted butter
03 -
100 g white sugar
→ Filling
04 -
6 big egg yolks
05 -
790 g condensed milk (sweetened)
06 -
2 tablespoons lime zest, finely grated, plus extra for decoration
07 -
240 ml key lime juice, fresh or bottled
→ Topping
08 -
240 ml cream whipped for serving
# How to Make It:
01 -
Warm your oven to 165°C and put the rack in the middle.
02 -
Crush graham crackers into fine bits in your food processor. Mix in the melted butter and sugar by pulsing until everything sticks together.
03 -
Spread the crumbly mix across the bottom and push it slightly up the sides of a 23 cm deep dish pie pan with a measuring spoon's back.
04 -
Put the crust in the oven for 15 minutes, take it out and let it cool all the way down.
05 -
Whip the egg yolks and sweetened condensed milk in your stand mixer until it's thick and almost twice as big, around 3–4 minutes. Carefully add the lime zest and juice.
06 -
Pour your lime mix into the cool crust and cook for 15 minutes till it sets. Take it out of the oven.
07 -
Put the pie in your fridge and let it get cold for 3 to 4 hours, till it's fully set.
08 -
Add whipped cream on top and sprinkle with some more lime zest. Enjoy cold.
# Extra Information:
01 -
Make sure you let the pie get totally cold before cutting for the best texture and clean slices.