Classic Lime Pie
This simple lime pie features a creamy, tangy filling set in a convenient pre-made graham cracker crust. Beating the egg whites separately creates a light, almost mousse-like texture. It's an easy yet impressive dessert that requires minimal baking.
An original recipe by Forkin
- Total time
- 3 hr 25 min
- Serves
- 8
- Difficulty
- Medium
- Per serving
- 351 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
filling
- 3 pcsegg yolk, from large eggs
- 3 pcsegg white, from large eggs
- 400 gsweetened condensed milk
- 80 mllime juice, freshly squeezed
- 2 pinchgreen food coloring, liquid or gel(optional)
Ingredients
- 1 pcsgraham cracker crust, 9-inch (22.9 cm), pre-made
garnish
- 120 mlheavy cream(optional)
- 1 tbsppowdered sugar(optional)
- 1 tsplime zest(optional)
Equipment
spatula · wire rack · mixing bowl · electric mixer · whisk · oven
The method
Step by step
- 1
Preheat your oven to 120°C (250°F).
About 5 min
- 2
Separate the eggs, placing the whites in a large, clean, dry bowl and the yolks in a separate medium bowl.
About 2 min
Cook’s note: Ensure no yolk gets into the whites, as this will prevent them from whipping up properly.
- 3
Using an electric mixer, beat the egg whites on high speed until stiff peaks form. Set aside.
About 4 min
Cook’s note: Stiff peaks mean the whites will hold their shape and won't slide out if you tip the bowl.
- 4
Add the sweetened condensed milk and lime juice to the bowl with the egg yolks.
About 1 min
- 5
Whisk the yolk mixture until it is smooth and fully combined. Stir in the green food coloring, if using.
About 1 min
- 6
Add about one-third of the beaten egg whites to the yolk mixture and gently fold it in to lighten the base.
About 1 min
Cook’s note: Use a spatula and a scooping motion from the bottom up to fold, which helps maintain volume.
- 7
Carefully fold in the remaining egg whites until just combined, being careful not to overmix and deflate the filling.
About 2 min
- 8
Pour the filling into the graham cracker crust and spread gently to even the top.
About 1 min
- 9
Bake for 10 minutes. The center should be just set and no longer liquid.
About 10 min
Cook’s note: The pie will still have a slight wobble; it will firm up as it cools.
- 10
Remove the pie from the oven and let it cool completely on a wire rack for about 1 hour.
- 11
Once cool, transfer the pie to the refrigerator to chill for at least 2 hours before serving.
Cook’s note: Chilling is crucial for the pie to set fully and for the best flavor and texture.
- 12
Optionally, just before serving, whip the heavy cream with the powdered sugar until soft peaks form. Serve slices of pie with a dollop of whipped cream and a sprinkle of lime zest.
About 3 min
Per serving
Nutrition
- Calories
- 350.7kcal
- Protein
- 8g
- Carbs
- 43.6g
- Fat
- 17.1g
- Fibre
- 0.4g
- Sugar
- 25.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover pie loosely covered in the refrigerator.
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