Lime Pie

This delicious pie with a ouch of lime is served cut into wedges and accompanied with thick cream or ice cream.

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  • 1 portion of sweet pie pastry or 375 g of ready-made pastry

Lime filling

  • 1 cup of caster sugar
  • 4 eggs
  • 1 cup of cream
  • 1 cup of lime juice


Preheat oven to 180° C.

Layer the pastry in a 25 cm spring form pan.

Pierce the pastry with a fork and cover with greaseproof baking paper.

Place cooking weights or rice over the paper and bake for 10 minutes. This procedure is known as blind baking and serves to keep the pie pastry dry when the moist filling is added.

In a bowl, combine the sugar, eggs, cream and lime juice. Make sure any bubbles forming on the surface are removed.

Pour into the pie case, reduce oven temperature to 160 C and bake for 20-25 minutes or until the mixture sets.

Place in the fridge for a short while.


Garnish with any topping you like
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