Linda's Puerto Rican Lime Pie
- Reviews 4
Ready In: 50 mins
Serves: 8
Yields: 1 pie
Ingredients
Filling
- 7 -8 juicy limes (1 1/2in in diameter)
- 1 (14 ounce) can sweetened condensed milk
- 1 pint whipping cream (For lower fat option, use non dairy whipped topping in place of whipping cream)
- 1 teaspoon vanilla
- 1 pie crust (regular, not graham cracker)
- finely shredded unsweetened chocolate squares or cocoa, to sprinkle across top of finished pie (optional)
Directions
- Prick bottom of pie shell to prevent a dome from forming.
- Bake pie crust until golden brown.
- Cool.
- In the meantime, squeeze the juice from 7 or 8 limes, and remove the seeds.
- Whip 1/2 of the cream (1/2 pint) with the vanilla, and add it to the sweetened condensed milk in a medium sized bowl.
- Mix gently.
- Add the lime juice and gently stir until completely mixed.
- Refrigerate for 2 hours.
- After the crust has completely cooled, pour in the filling.
- If desired, whip more of the cream and cover the top of the pie with a thin layer.
- Bitter shredded chocolate or cocoa can be sprinkled on top if desired.
- Keep the pie refrigerated until served.
- A few times, I have rolled pecan chips into the unbaked crust.
- People loved the added texture and flavor of the pecans.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off