Dessert

Classic Lime Pie

Name: Classic Lime Pie
Prep time: 15 min
Cook time: 10 min
Total time: 3 h 25 min
Yield: 8 servings
Cuisine: american
Ingredients: 3 pcs egg yolk from large eggs; 3 pcs egg white from large eggs; 400 g sweetened condensed milk; 80 ml lime juice freshly squeezed; 1 pcs graham cracker crust 9-inch, pre-made; 2 pinch green food coloring liquid or gel (optional); 120 ml heavy cream (optional); 1 tbsp powdered sugar (optional); 1 tsp lime zest (optional)

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

Vegetarian

Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

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, 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

44%Score

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

Storage

Store leftover pie loosely covered in the refrigerator.