Lime Pie

This is my final recipe for my ode to limes, at least for now.  I started making this pie in a bakery I worked in & it is so ridiculously easy & delicious.  I like my lime to stand out in recipes, so I adjusted the recipe to make it more robust.  With whipped cream on top, this pie is heavenly!!!

Lime Pie

Recipe by: Amber (Dessert Now, Dinner Later!)

Graham Cracker Crust:

• 1 pkg graham crackers (9 grahams)
• 6 Tbsp melted butter

Lime Filling:

• 2-12oz cans condensed milk
• 2 egg yolks
• 1/4 tsp salt
• 1 Tbsp lime zest (from 1-2 limes)
• 3/4 cup lime juice (3-4 juicy limes)

1. Preheat oven to 350*F.  In a food processor, crush graham crackers until they resemble fine crumbs (love my Ninja for this.)  Melt butter & add to crumbs.  Press evenly in the bottom of a pie dish.  Bake for 8-10 minutes or until golden brown.
2. In a medium bowl, just before crust is done, combine all filling ingredients with a whisk until well blended & thick.  Pour into hot crust & bake an additional 10-12 minutes until filling is solid when jiggled in the pan.
3. Let cool completely.  Keep refrigerated.  Serve with whipped topping.

*This recipe can be used for lime pie bars as well.  Just press the crust into a square baking dish & half the recipe for filling; follow the rest of the steps as usual.

This is my final recipe for my ode to limes, at least for now.  I started making this pie in a bakery I worked in & it is so ridiculously easy & delicious.  I like my lime to stand out in recipes, so I adjusted the recipe to make it more robust.  With whipped cream on top, this pie is heavenly!!!

Lime Pie

Recipe by: Amber (Dessert Now, Dinner Later!)

Graham Cracker Crust:

• 1 pkg graham crackers (9 grahams)
• 6 Tbsp melted butter

Lime Filling:

• 2-12oz cans condensed milk
• 2 egg yolks
• 1/4 tsp salt
• 1 Tbsp lime zest (from 1-2 limes)
• 3/4 cup lime juice (3-4 juicy limes)

1. Preheat oven to 350*F.  In a food processor, crush graham crackers until they resemble fine crumbs (love my Ninja for this.)  Melt butter & add to crumbs.  Press evenly in the bottom of a pie dish.  Bake for 8-10 minutes or until golden brown.
2. In a medium bowl, just before crust is done, combine all filling ingredients with a whisk until well blended & thick.  Pour into hot crust & bake an additional 10-12 minutes until filling is solid when jiggled in the pan.
3. Let cool completely.  Keep refrigerated.  Serve with whipped topping.

*This recipe can be used for lime pie bars as well.  Just press the crust into a square baking dish & half the recipe for filling; follow the rest of the steps as usual.