I keep wishing this pie had a longer and more elaborate name, because “lime pie” looks so very small and humble! But, instead of adding adjectives to the name, I will simply tell you that it’s luscious, delicious, velvety, sweet and fresh, and very quick to make (always a nice bonus, eh!). Apparently the pie would set even without baking (the lime juice would coagulate the cheese mass) but it’s popped in the oven for a brief while to cook the egg yolks.

 

A dollop of whipped cream won’t go amiss when serving this. Also, do not feel you need to cut the pie into such pathetic slivers as shown in the picture. What was I thinking? That there is like half of a decent pie serving.

 

Lime Pie

 

Crust:

1 1/2 cups graham cracker crumbs (10 Digestive biscuits produce more or less exactly the amount you need)

1/4 cup sugar

100-120 g butter, melted

 

Filling:

225 g cream cheese, softened

1 (398 g) can sweetened condensed milk

3 egg yolks

1/2 cup lime juice

 

Preheat oven to 175 C degrees. Lightly oil a 24 cm pie plate.

To make crust: Combine cracker crumbs and sugar in a bowl, then add the butter. Stir until crumbs are evenly moistened.

Empty the crumb mixture in the pie plate, and pat and press the mixture evenly around the bottom and sides of the plate.

Bake the crust in the preheated oven for 8-10 minutes. Let cool on a wire rack while preparing the filling.

To make filling: Beat softened cream cheese until creamy.

Add sweetened condensed milk, beat to incorporate.

Add egg yolks, beat well.

Add lime juice and beat until combined.

Pour mixture into pie crust and spread with a spatula to even things out.

Bake for 10 minutes.

Remove from oven and allow to cool on a rack to room temperature.

Refrigerate for at least two hours before serving.