Linda's Puerto Rican Lime Pie

Recipe by Linda Schaffer
READY IN: 50mins
YIELD: 1 pie


  • 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)


  • 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.