SIMPLE LIME PIE

It's as simple as this: I love lemon and lime desserts, especially in the summer. Here's my take on lime pie—easy, simple, and delicious. It's not too sweet. It's not too tart. It's summer in a pie pan.

INGREDIENTS

• CRUST

  • 11 Honey Graham Cracker Sheets

  • 25 Nilla Wafers

  • 1/4 cup Sugar

  • 1 stick Unsalted Butter, melted

• FILLING

  • 1 can (14oz) Sweetened Condensed Milk

  • 2/3 cup Lime Juice

  • 6 tbsp Heavy Cream

  • 4 Large Egg Yolks

INSTRUCTIONS

1. Adjust oven rack to middle position and preheat oven to 375 degrees

2. Make the crust

   1. Place graham crackers and Nilla Wafers in a food processor or a plastic bag (using a rolling pin), then blitz or pound until finely ground

   2. Mix in sugar until combined.

   3. Pour in melted butter and mix until well combined

   4. Transfer mix to a 9 inch pie pan and press into the bottom and sides until even and smooth

   5. Place pie pan on a sheet pan and bake for 18 min or until slightly brown

3. Make filling

   1. Add ingredients to a large mixing bowl and whisk until well combined, ensuring no streaks of eggs remain

4. Pour filling into pie crust (no need for pie crust to cool once removed from oven) and return to baking sheet and bake for 30 min

   1. Filling will be fully cooked when the edges are cooked and the center moves like jello. If the center is still watery, then continue to bake checking every 10 mins for doneness

   2. When done, remove from oven and baking sheet, and allow to cool for 30 mins

5. Transfer to refrigerator and allow to set for at least 4 hours and up to 24 hours. If cooling for more than 4 hours, cover with plastic wrap to prevent skin from forming

Top with whipped cream or meringue, lemon zest, and slices of lime. Yum!