I love all things citrus. I’m not a fan of chocolate so citrus is always my go-to dessert recipes. And since spring planting season is upon us, I’m always seeking recipes that I can take to the field and feed our big crew of planting and manure hauling folks.
This pie is one that I’ve never taken to the field but my family loves. I’ll be adding it to the menu lineup this year!
- 1½ cups graham cracker crumbs
- 3 tablespoons sugar
- ½ cup melted butter
- 1½ tablespoons finely grated lime zest
- 3 large egg yolks
- 1 14-ounce can sweetened condensed milk
- ⅔ cup fresh lime juice (from about 1 dozen tiny key limes or 4 persian/regular limes)
- Whipped topping
- ¾ cup (heavy whipping cream
- 1 to 2 tablespoons sugar
- Heat oven to 350°F
- To make the crust combine graham crumbs and sugar in a medium bowl and stir until mixed. Add butter and stir until crumbs are evenly coated. Press crumbs into the bottom a standard 9-inch pie dish or square dish. Bake crust 8-10 minutes, until lightly browned.
- To make the filling: Zest limes. Beat zest and egg yolks with an electric mixer until pale and thick, about 5 minutes. Add sweetened condensed milk and beat until thickened again, about 3 minutes more. Whisk lime juice into yolk mixture until combined. Pour into graham crust and bake pie at 350 degrees for another 10 minutes. Let pie cool completely before adding topping.
- To make the whipped topping: In a medium bowl, beat cream and sugar until soft peaks are formed. Spread over top of chilled pie.