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Prep Time: 20 Minutes Cook Time: 22 Minutes |
Ready In: 42 Minutes Servings: 16 |
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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. 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. Ingredients:
3 cups graham cracker crumbs |
1/2 cup brown sugar, packed |
2/3 cup butter, melted |
42 ounces sweetened condensed milk (3 cans, not evaporated) |
5 egg yolks |
2 cups lime juice |
whipped topping |
lime slice |
fresh mint |
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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