Indulge in the refreshing tang of our Citrus Bliss Lime Pie! This delightful dessert features a zesty lime filling encased in a buttery, crumbly crust, topped with a light, fluffy whipped cream. It's the perfect balance of tart and sweet, making it an ideal treat for citrus lovers and a refreshing finale to any meal.
Preparation and Cooking Times
- Preparation Time: 30 minutes
- Cooking Time: 20 minutes
- Chilling Time: 4 hours
- Total Time: 4 hours 50 minutes
Servings and Serving Size
- Servings: 8
- Serving Size: 1 slice
Nutritional Profile (per serving)
- Calories: 330 kcal
- Protein: 4 g
- Carbohydrates: 40 g
- Fat: 18 g
- Sodium: 210 mg
- Sugar: 25 g
Ingredients
Crust
- 200 g (0.44 lbs or 7 oz) graham crackers, crushed
- 100 g (0.22 lbs or 3.5 oz) unsalted butter, melted
Filling
- 4 egg yolks
- 400 ml (13.5 fl oz) sweetened condensed milk
- 120 ml (4 fl oz) fresh lime juice
- Zest of 2 limes
Topping
- 250 ml (8.5 fl oz) heavy whipping cream
- 2 tbsp powdered sugar
Detailed Method of Preparation
- Prepare Crust: Mix crushed graham crackers with melted butter. Press into the bottom and sides of a pie dish. Bake at 175°C (350°F) for 10 minutes. Cool completely.
- Make Filling: Whisk egg yolks and lime zest. Gradually add condensed milk and lime juice, whisking until smooth.
- Bake Pie: Pour the filling into the crust. Bake for 10 minutes. Cool, then refrigerate for at least 4 hours.
- Whip Cream: Before serving, whip cream and powdered sugar until soft peaks form. Spread over the chilled pie.
Tips for Culinary Success
- Fresh Limes: Use fresh limes for the best flavor.
- Even Crust: Press the crust evenly for a consistent bake.
- Chill Thoroughly: Ensure the pie is fully chilled to set the filling properly.
Frequently Asked Questions (FAQs)
Can I use bottled lime juice?
Fresh juice is recommended for the best taste, but bottled can be used in a pinch.
How can I store leftovers?
The pie can be stored in the refrigerator for up to 3 days.
Can I make this pie gluten-free?
Yes, use gluten-free graham crackers for the crust.