As a citrus fan, key lime pies make a regular appearance in my kitchen any time I have limes on hand. Key limes are a little more acidic than regular limes (Persian limes) and, while the pie can be made with regular limes, the key limes give it a uniquely bright flavor that makes the pie such a standout. This Lime Cream Pie is a toned down version of a key lime pie that is made using regular limes, which are more widely available and have a longer season than key limes. It’s a great option if you’re looking for something besides a traditional key lime pie for your next citrus dessert.
The pie filling is made with sweetened condensed milk, lime juice and egg yolks, but it also includes heavy cream and vanilla extract. The heavy cream tempers the zestiness of the lime juice to make the filling slightly less acidic and a little bit creamier. The vanilla rounds out the flavors from the dairy and the citrus. The filling is baked briefly in the oven and sets into a silky, creamy custard with lots of flavor. I used a graham cracker shell here, as I think a sweet crumb crust is a wonderful contrast for almost any citrus filling, though a baked and cooled pastry crust can also be used.
The pie is ready to eat as soon as it is chilled and you will pick out a hint of fresh cream in every bite. You could top the pie off with a layer of whipped cream before serving it if you want to make it even creamier, but I think the filling is balanced enough that it doesn’t need any extra additions to make it delicious.
Lime Cream Pie
1 9-inch graham cracker crust
1 14-oz can sweetened condensed milk
1/2 cup freshly squeezed lime juice
4 large egg yolks
1/4 cup heavy cream
1/4 tsp salt
2 tsp vanilla extract
Preheat oven to 350F. Place the graham cracker crust on a baking sheet.
In a large bowl, whisk together sweetened condensed milk, lime juice, egg yolks, heavy cream, salt and vanilla extract until smooth and well-combined. Pour into prepared pie crust.
Bake for 15 minutes, or until pie jiggles only slightly when the pie crust is gently nudged and does not appear to be liquid in the center. Allow pie to cool to room temperature then chill for at least 2 hours before serving.