“I needed to use up some fresh limes, and I wanted to make a pie. This is the perfect balance between sweet and tangy. You could probably get away with lime juice from your fridge too. I cheated and used a Marie Callender's pre-made crust to cut down on time, but I do think the graham cracker crust would be even better. Super simple, and you feel like you got a 2-for-1 deal because it makes 2 pies. I found this recipe in America's Best Church Supper Recipes/Taste of Home from Diane Bell of Manvel, Texas. Next time you have a potluck, make 2 pies and keep 1 at home to enjoy. Loved this with fresh whipped cream...MMMM. Waiting for the pie to chill is the hardest part of making this pie. Cook time excludes chilling time.”
READY IN:
42mins
SERVES:
16
YIELD:
2 pies
UNITS:
Metric

Ingredients Nutrition

Directions

  1. In a large bowl, combine the cracker crumbs, brown sugar, and butter until crumbly.
  2. Press onto the bottom and up the sides of two greased 9" pie plates.
  3. In a large mixing bowl, beat the milk, egg yolks, and lime juice on low for 2 minutes or until smooth and slightly thickened.
  4. Pour into prepared crusts.
  5. Bake at 350 for 18 to 22 minutes or until a knife inserted near the center comes out clean.
  6. Cool on wire racks for 1 hour.
  7. Chill for 6 hours.
  8. Garnish with whipped topping, lime, and mint if desired.

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