Recipe by AmyZoe
I needed to use up some fresh limes, and I wanted to make a pie. This is the perfect balance between sweet and tangy. You could probably get away with lime juice from your fridge too. I cheated and used a Marie Callender's pre-made crust to cut down on time, but I do think the graham cracker crust would be even better. Super simple, and you feel like you got a 2-for-1 deal because it makes 2 pies. I found this recipe in America's Best Church Supper Recipes/Taste of Home from Diane Bell of Manvel, Texas. Next time you have a potluck, make 2 pies and keep 1 at home to enjoy. Loved this with fresh whipped cream...MMMM. Waiting for the pie to chill is the hardest part of making this pie. Cook time excludes chilling time.
Top Review by Retired Greyhound Mom
I have tried quite a few lime pie recipes and this one is, by far, the best. Everyone who tastes it, loves it. It is quite tart, but that is why it is so good. I have also made it in a 9 X 13 pan and it comes out great.
- 709.77 ml graham cracker crumbs
- 118.29 ml brown sugar, packed
- 158.51 ml butter, melted
- 1190.67 g sweetened condensed milk (3 cans, not evaporated)
- 5 egg yolks
- 473.18 ml lime juice
- whipped topping
- lime slice
- of fresh mint
Directions See How It's Made
- In a large bowl, combine the cracker crumbs, brown sugar, and butter until crumbly.
- Press onto the bottom and up the sides of two greased 9" pie plates.
- In a large mixing bowl, beat the milk, egg yolks, and lime juice on low for 2 minutes or until smooth and slightly thickened.
- Pour into prepared crusts.
- Bake at 350 for 18 to 22 minutes or until a knife inserted near the center comes out clean.
- Cool on wire racks for 1 hour.
- Chill for 6 hours.
- Garnish with whipped topping, lime, and mint if desired.