March can be a shoulder season for local produce, but citrus fruits are always a great choice for a spring-in-your-step dessert. Try fresh-squeezed lime juice instead of lemon and whipped cream instead of meringue for a fresh spritely and super easy DIY pie.
- Your favorite graham cracker crust
- 2 large egg whites
- 4 large egg yolks
- 1 (14-ounce) can sweetened condensed milk
- 1/2 cup fresh squeezed lime juice
- 2 tsp lime zest
- 1 cup heavy cream
- 3 tablespoons powdered sugar
- 1 tsp vanilla extract
Preheat oven to 325 *.
Bake your graham cracker crust in a 9” pie or 10” tart pan.
While it cools, beat egg whites until stiff. In a separate bowl, whisk together yolks, condensed milk, lime juice and zest. Fold 1/3 of the whites into the mixture at a time, just until incorporated.
Pour into shell and bake until set in the center – about 20 minutes. Let cool on counter, once cooled, chill in refrigerator for at least two hours. You can prepare the pie up to 2 days ahead.
Whip cream and vanilla with whisk or mixer, adding 1 tablespoon at a time, until medium peaks form. Spread or dollop casually on pie. Garnish with lime wedge. You can chill the pie for another 6-8 hours.