Fresh Easy Lime Pie

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.