Zesty Lime Pie Citrus (Print)

A vibrant pie featuring a crisp graham crust and tangy creamy citrus filling, ideal for summer desserts.

# What You Need:

→ Crust

01 - 2 cups graham cracker crumbs
02 - 6 tablespoons unsalted butter, melted
03 - 2 tablespoons granulated sugar
04 - Pinch of salt

→ Filling

05 - 1 can (14 oz) sweetened condensed milk
06 - ½ cup fresh lime juice (4–5 limes)
07 - 2 teaspoons finely grated lime zest
08 - 3 large egg yolks

→ Topping

09 - 1 cup cold heavy cream
10 - 2 tablespoons powdered sugar
11 - 1 teaspoon vanilla extract
12 - Extra lime zest or lime slices for garnish

# How to Make:

01 - Set the oven to 350°F (175°C) to prepare for baking.
02 - In a bowl, combine graham cracker crumbs, melted butter, sugar, and salt until evenly mixed.
03 - Press the mixture firmly into the bottom and sides of a 9-inch (23 cm) pie dish.
04 - Bake for 8–10 minutes until the crust turns lightly golden; allow to cool slightly.
05 - In a separate bowl, whisk egg yolks with lime zest for about 2 minutes until slightly thickened.
06 - Add sweetened condensed milk to the egg mixture and whisk until smooth and homogeneous.
07 - Gradually whisk in fresh lime juice until fully incorporated into the filling mixture.
08 - Pour the filling into the cooled crust and bake for 10–12 minutes, until set but slightly wobbly at the center.
09 - Allow to cool at room temperature before refrigerating for at least 2 hours to fully chill.
10 - Using a hand mixer or whisk, beat heavy cream with powdered sugar and vanilla extract until soft peaks form.
11 - Spread or pipe the whipped cream evenly over the chilled pie and garnish with lime zest or lime slices.
12 - Slice the pie and serve cold for optimal flavor and texture.

# Expert Advice:

01 -
  • The filling sets up beautifully with just a handful of ingredients, no fuss or fancy equipment required.
  • That first bite hits you with a perfect balance of sweet and tart, the kind that makes you close your eyes for a second.
  • It chills while you do other things, so you can make it in the morning and pull it out when company arrives.
02 -
  • Use fresh lime juice, not bottled—I learned this the hard way when my first attempt tasted flat and one-dimensional.
  • Don't skip the 2-hour chill, even if you're impatient—the filling needs that time to set or you'll end up with a runny mess on the plate.
  • Press the crust firmly into the dish, especially at the corners, or it'll crumble apart when you slice.
03 -
  • Zest your limes before juicing them—it's nearly impossible to grate a juiced lime without making a mess.
  • If your crust starts to brown too fast, tent it loosely with foil halfway through baking.
  • Whip the cream just before serving, not hours ahead, or it'll lose that airy texture and start to deflate.

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