This lime pie features the perfect balance between sweet and tart with a cool, creamy texture. The filling requires only 3 ingredients and sits on top of a buttery graham cracker crust. With only 15 minutes in the oven, this is one of the easiest pies to have in your repertoire.
One of the most requested recipes during the summer is key lime pie. Have you noticed this? Early last year I made this key lime pie. It has a cream cheese base which makes it slightly different than a traditional key lime pie. And while this is a great recipe, I wanted to play around with different options.
I introduce to you this lime pie, which uses regular limes and no cream cheese.
Made with only three ingredients, this is one of the easiest fillings you will ever come across. Lime juice, egg yolks, and sweetened condensed milk get whipped together to make a sweet, tart, and ultra-creamy custard-like filling.
The filling rests over a buttery graham cracker crust that is baked until crisp. The crunchy texture of the crust in contrast to the cool creamy filling will have your taste buds dancing.
5 Ingredient Lime Pie
- 2 cups graham cracker crumbs
- 5 tablespoons unsalted butter melted
- 2 (14ounce) cans sweetened condensed milk
- 3 large egg yolks
- 2/3 cup fresh lime juice
- stabilized whipped cream optional
- slices lime for garnish optional
Preheat the oven to 325ºF. Combine the graham cracker crumbs and butter in a 9-inch pie pan. Stir together until moistened and press firmly into the bottom and up the sides of the dish. Bake for 15 minutes. Let the crust cool completely on a wire rack, about 30 minutes.
Turn the oven up to 375ºF. In a large bowl, whisk together the sweetened condensed milk, egg yolks, and lime juice until smooth. Pour the filling into the prepared crust. Baked the pie for 15 minutes, or until the edges are set, but the center remains jiggly. Let cool for 1 hour on a wire rack. Refrigerate for 3 hours or until set. Top with whipped cream and lime slices if desired.
The required time for the pie to chill and set is 3 hours. Save some time by making the pie a day before you plan to serve it.
Adapted from Dessert Now, Dinner Later.