Lime Pie
Some of the links in this post are affiliate links. This means if you click on the link and purchase the item, I will receive an affiliate commission at no extra cost to you. All opinions remain my own.
As an Amazon Associate I earn from qualifying purchases.
Today was Valentine’s Day but I’m already thinking about St. Patrick’s Day! Green is my favorite color, so I started thinking about green desserts I could make to help celebrate the next holiday. I went searching for pies that contained lime or mint, which is how I came upon Heavenly Lime Pie.
I found a couple of contenders in my grandma’s recipe book and nothing in my grandpa’s – he was more of a savory cook. Nothing really caught my eye, though. When I was at my mom and dad’s house a few weeks ago, my mom showed me her grandma’s collection of recipes, both handwritten and clipped from magazines and newspapers. I called my mom because I thought there might be something I could use in that collection.
My mom found a recipe for “Heavenly Pie,” which was in my great-grandmother’s beautiful cursive handwriting. It called for lemons so I decided to change it to limes and dye it green to make it a St. Patrick’s Day treat.
In order to make the recipe, I had to do some reading between the lines. A few steps were left out because she probably knew what to do. It said to make a meringue, but not how to make one, for example. A lot of vintage recipes are that way so I’ve gotten used to figuring out what to do or looking things up online.
Ingredients You Will Need
- Eggs
- Cream of Tartar
- Sugar
- Lime Juice
- Lime Rind
- Salt
- Heavy Whipping Cream
- Whipped Topping (Cool Whip)
Equipment You May Need
- 9″ Pie Pan
- Egg Separator
- Measuring Cups and Spoons
- Mixing Bowl
- Stand Mixer
- Whisk attachment for stand mixer
- Spoon
- Double Boiler
Frequently Asked Questions
Can I make the meringue crust in advance? Yes, you can prepare the meringue crust in advance. Once baked and cooled, store it in an airtight container at room temperature for a day or two to maintain its crispness. Avoid storing it in a humid environment.
How can I prevent a meringue pie crust from becoming soggy? To prevent a meringue pie crust from becoming soggy, make sure the crust is fully baked and cooled before adding the pie filling. Additionally, you can brush the crust with melted chocolate or a thin layer of egg white to create a barrier that helps maintain its crispness.
How do I store the Lime Pie? Storing a meringue pie crust with lime filling can be a bit tricky, as meringue tends to lose its crisp texture over time. However, if you need to store a meringue pie for a short period, follow these steps:
- Cool the Pie: Allow the meringue pie to cool completely at room temperature before attempting to store it. This helps prevent condensation from forming inside the storage container, which can make the meringue soggy.
- Cover Loosely: Cover the meringue pie loosely with plastic wrap or aluminum foil. Be sure not to press the wrap directly against the meringue, as this can cause it to stick and become less appealing.
- Refrigeration: If you plan to store the meringue pie for a short period, like overnight, you can refrigerate it. Keep it in the refrigerator to maintain the freshness of the filling. However, be aware that the meringue may soften slightly during refrigeration.
- Avoid Moisture: To further protect the meringue from moisture, you can place a small piece of parchment paper or wax paper on top of the meringue before covering it with plastic wrap or foil. This helps create a barrier between the meringue and any condensation.
- Consume Promptly: Meringue pies are best when served soon after baking, as the meringue may lose its crispness over time. If possible, enjoy the pie on the day it’s made or shortly thereafter for the best texture and flavor.
It’s worth noting that meringue is sensitive to humidity, so storing it for extended periods can result in a loss of texture.
Substitutions and Variations
Crust Variations:
- Graham Cracker Crust: Instead of a meringue crust, you can use a classic graham cracker crust for a different texture and flavor.
- Shortbread Crust: A buttery shortbread crust can add a rich and crumbly base to your lime filling.
- Chocolate Crust: For a chocolatey twist, consider using a chocolate cookie or chocolate graham cracker crust.
Filling Variations:
- Lemon or Key Lime: While lime is traditional, you can use lemon or key lime juice for a slightly different citrus flavor.
- Mango Lime: Add pureed mango to the lime filling for a tropical twist.
- Coconut Lime: Incorporate shredded coconut or coconut milk into the lime filling for a refreshing coconut-lime flavor.
Topping Variations:
- Toasted Coconut: Sprinkle toasted coconut flakes over the meringue for added texture and flavor.
- Candied Lime Zest: Garnish with candied or grated lime zest for a vibrant and zesty appearance.
Helpful Tips
- The meringue crust wasn’t as hard as I thought it would be. In my opinion, a stand mixer is the best way to make a meringue. Stiff peaks form pretty quickly and you can work on other parts of the recipe while it’s mixing.
- I added green dye to the filling and green sprinkles to the top to make it extra festive. You can leave it plain if you like.
Other Recipes You May Enjoy
If a classic fruit pie is more your speed, try my Blueberry Pie. You might also like my Black Bottom Pie or my Chocolate Macaroon Pie.
Heavenly Lime Pie
Equipment
- Egg Separator
- Double Boiler
Ingredients
- 4 Eggs Separated
- ¼ teaspoon Cream of Tartar
- 1½ Cup Sugar Divided
- 3 Tablespoons Lime Juice
- 1 Tablespoon Lime Rind Grated
- ⅛ teaspoon Salt
- 1 Cup Heavy Whipping Cream
- 1 Tub Cool Whip
Instructions
- Preheat Oven to 275° F.
- Grease 9" pie pan, set aside.
- Separate egg whites from yolks. Set yolks aside.
- To make meringue crust, beat egg whites until foamy.
- Add cream of tartar and beat until whites peak.
- Continue beating while adding 1 cup of sugar gradually. Keep beating until stiff.
- Spread the meringue into pie pan, hollowing out most of the center. Be careful not to spread too close to the top of the rim.
- Bake at 275° for 1 hour.
- Set aside to cool.
- While meringue is baking, prepare filling.
- Beat egg yolks.
- Stir in ½ cup sugar, lime juice, lime rind, and salt.
- Place in double boiler and cook until thick – about 8-10 minutes. Stir occasionally.
- Remove from heat and cool.
- Whip 1 cup of heavy cream and stir into lime mixture. Use this to fill the meringue crust.
- Chill in freezer for 1 hour.
- Spread Cool Whip on top, almost to top of pie shell.
- Refrigerate for 24 hours or freeze for at least 2 hours.
Amazon and the Amazon logo are trademarks of Amazon.com, Inc, or its affiliates.
27 Comments
Katie
I’ve never tried a lime pie but this looks delicious! I always see them in American films 🙂
Heidi Bruaw
If you haven’t tried a lime pie, you definitely should! 🙂 Interesting that you notice them in American films.:)
Nina
Oh that really looks lovely! I bet it’s delicious!
Heidi Bruaw
Thank you! It really is so delicious! 🙂
Chocoviv
I love lime pie!
Heidi Bruaw
Me too! It is so yummy!
Chocoviv
Look forward to more recipes!
Jenna Buege
This looks and sounds amazing, def going to try it. Thanks for sharing. 🙂
Heidi Bruaw
Thank you! Let me know how you like it. 🙂
Jessica Khater
I love lemon and lime and would definitely try this recipe out. I love your great grandma’s handwriting. I can’t find anything better than old and authentic recipes.
Heidi Bruaw
Thank you! I agree. Old, authentic recipes are the best ones!
lynnmumbingmejia
St. Patrick’s Day already?! haha I love key lime pie so this would be something I’d love to try! Thank you for sharing, Heidi! xx
http://www.lynnmumbingmejia.com
Heidi Bruaw
Haha, I know, right? I guess I just love green too much, lol! If you like key lime pie, you will definitely like this! 🙂
Marissa
One of my favorite type of pies! Oh my goodness this recipe just looks so delicious! Thank you for sharing!!
Heidi Bruaw
Thank you! Lime is so yummy and the meringue crust really adds a lovely flavor. 🙂
Sticky Little Faces
This looks great! I think we’ll test it out this weekend!
Heidi Bruaw
Thank you! Let me know how you like it! 🙂
cherbelle
OMG this looks absolutely divine ! Save me a slice, haha! Great recipe and thank you for sharing.
Heidi Bruaw
Thank you! I wish I could send it to you, lol!
katieemmabeauty
OMG this looks delicious! Haven’t had lime pie in AGES!
Katie | katieemmabeauty.com
Heidi Bruaw
You will have to make one, then! 😉
Simona ~ The Grumpy Olive
I am completely in love with your grandma’s handwriting – so elegant and tidy! I have never had lime pie and really want to try it since a few years now, so I might just have to do it with this recipe! Thank you for sharing such personal recipes, Heidi x
Heidi Bruaw
Thanks, I love it too! If you haven’t had lime pie, you must try it! I love sharing recipes from my family with others. It helps me keep their legacy alive. 🙂
Nancy
Yum!! The Heavenly Lime Pie looks delicious. Love that this came straight out of your grandmother’s recipe. Handwritten recipes hit differently. Big plus that it is easy to make. Thank you for passing down her recipe!
Nancy ✨
Heidi Bruaw
Thank you! I enjoy sharing them. 🙂
Pingback:
Pingback: