Fresh Lime Pie
A tangy and creamy lime pie with a smooth filling, fresh raspberries, and a buttery crust, perfect for summer gatherings and citrus lovers alike.
Ingredients
Instructions
- In a medium-sized bowl, beat egg yolks with an electric beater for about 5 minutes or until thick and lemon colored.
- Add condensed milk, lime zest, lime juice, and food coloring; beat until smooth.
- Turn the filling into a baked pie shell, spreading evenly.
- Let it set in the refrigerator until firm (optional step for best results).
Tips & Substitutions
For a richer flavor, try using fresh lime juice instead of bottled for the best results. You can substitute heavy cream with coconut cream for a dairy-free option. If you want to add a twist, consider folding in some fresh raspberries before pouring the filling into the crust. This pie is a great way to use ingredients like Eagle Brand Milk(Homemade) for the sweet base.
Serving Suggestions
Serve slices of Fresh Lime Pie with a dollop of whipped cream on top for added richness. Fresh raspberries can be used as a garnish, providing a beautiful contrast to the lime filling. This pie pairs beautifully with Baked Lentils for a hearty meal or can be enjoyed as a refreshing dessert after a light dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To maintain the crust’s texture, keep the filling separate from the crust if possible. The pie can be enjoyed cold straight from the fridge, but allow it to sit at room temperature for 10-15 minutes before serving for the best flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Fresh Lime Pie contains roughly 25 calories, with 1g protein, 2g carbohydrates, and 2g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use key limes instead of regular limes?
Yes, key limes can be used for a more intense lime flavor in your pie. They are smaller and have a unique tartness that enhances the filling. Just ensure you have enough to match the juice and zest needed in the recipe.
How can I make the pie crust from scratch?
To make a pie crust from scratch, mix 1 1/4 cups of all-purpose flour with 1/2 cup of cold butter until crumbly. Add 3 tablespoons of sugar and a pinch of salt, then mix in 3-4 tablespoons of cold water until combined. Roll it out, fit it into your pie dish, and bake until lightly golden.
What can I do if the filling doesn't set properly?
If the filling doesn't set, it may need more time in the refrigerator. If it still seems too runny, you can place it in the freezer for a short time to help it firm up. For future attempts, ensure that you beat the egg yolks until thick and incorporate the ingredients well.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).