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Limeade Pie With Graham Nut Crust

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“The pie itself (after baking the crust) is a refrigerator pie, from the local paper. Uses freshly squeezed lime juice. Cook time is minimum refrigeration time.”
2hrs 15mins

Ingredients Nutrition


  1. To make crust: Preheat oven to 350°F.
  2. Place pecans in single layer on a rimmed baking sheet, and toast until fragrant, about 8 minutes. Remove from oven and cool.
  3. Place graham crackers in bowl of food processor fitted with metal blade; pulse until fine crumbs form.
  4. Add sugar, salt and pecans; pulse to combine.
  5. Add butter and pulse until fine crumbs form.
  6. Transfer to a rectangular, 13 1/2 by 4 1/4-inch tart pan (or a 10-inch round tart pan) with a removable bottom, and pat evenly onto bottom and up sides.
  7. Place pan on a baking sheet; bake until crust is golden and fragrant, 8 to 10 minutes. Transfer to a wire rack to cool.
  8. For pie: In bowl of food processor fitted with metal blade, combine cream cheeses and sugar; process until mixture is smooth.
  9. Add lime zest and juice; pulse several times to combine.
  10. Transfer filling to prepared graham nut crust; cover with plastic wrap after putting toothpicks throughout; otherwise, plastic wrap will stick.
  11. Refrigerate until set, at least 2 hours or preferably overnight. Slice and serve.

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