Lime cream pie

I never make pie…well, hardly ever until now when we’re at home more. This take-off on key lime pie from a long-time friend, is an easy, fast, and fantastic diversion during a pandemic, or anytime. I have made this several times, trying out various store-bought Graham Cracker crusts. The one from the elves is best. I followed their (the elves) suggestion and brushed the crust with egg white, pre-baking it for five minutes. I sprinkled sparkling sugar for an extra kick and that really worked. I used regular old limes instead of key limes—not the easiest to get in Chicago—but was very happy with the result. The pie made it through three nights of binge-watching.

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Lime Cream Pie

My quick and easy riff on key lime pie.
Course Dessert
Cuisine American
Keyword custard, eggs, lime, pie
Prep Time 15 minutes
Cook Time 15 minutes
Cooling time 1 hour 30 minutes
Total Time 2 hours
Servings 6 pie lovers
Author dad


  • mixing bowl
  • spatula


  • 1 9 inch Graham Cracker pie crust Off-the-shelf or make your own.
  • 1 tbsp sparkling sugar
  • 3 large eggs, separated
  • 1 14 oz can sweetened condensed milk Every store carries this.
  • 1 medium lime
  • 2 tsp lime zest I just use the zest from one lime.
  • 1/2 cup lime juice Use a combination of what you can get from the fresh lime and bottled juice. Or use all fresh, but be prepared to toss out a lot of fresh limes.


  • Preheat your oven to 350°.
  • Crack three eggs and separate yolks from whites in two small bowls.
  • With the Graham Cracker crust in its aluminum pan, brush it with egg white from your separated eggs and then sprinkle sparkling, or regular, sugar moderately. Place the crust in preheated oven and bake for five minutes only. Then let cool for at least 15 minutes at room temperature.
  • In a medium to large mixing bowl, combine sweetened condensed milk, egg yolks, lime zest and lime juice. Use spatula to blend until smooth and evenly mixed.
  • Pour lime cream batter into pie crust. Get every last bit with your spatula. Place on middle oven rack and bake for 15 minutes.
  • Carefully remove pie and let cool down for 30 minutes. Then, cover with the plastic lid that came with the pie crust and place inthe fridge for at least an hour.
  • Pie should be firm enough to cut into six delicious pieces. Top each with whipped cream—out of a can or made by you.
  • Can be garnished with very thin lime slices, or not.


Dads: Make this when the kids(s) come home from school, then enjoy an evening dessert (reward for homework?) 

Dad Note: This is so kid-friendly. They can mix and stir, grate the lime zest (watch those fingers!), and pour the batter into the pie shell.

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