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Fresh Lime Pie with Lime-Kissed Whipped Cream

A creamy, sweet-tart, fresh lime pie topped with dreamy whipped cream that has a hint of lime.
Adapted from Serious Eats.
Course Dessert
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 1 9-inch pie

Ingredients

  • 1 recipe pie crust--cookie, graham, whole wheat, white, or gluten free

Lime Syrup

  • lime rinds from zested and juiced limes
  • 1 cup granulated sugar

Filling

  • 1 1/3 cups granulated sugar
  • 1/3 cup + 1 tbsp cornstarch
  • 1/4 tsp kosher salt (use half as much if using table salt)
  • 4 large eggs
  • 1 cup fresh lime juice (about 7-8 limes)
  • 2 Tbsp fresh lime zest (about 4 limes)
  • 2 cups milk, any percentage

Lime-Kissed Whipped Cream

  • 1 1/2 cups heavy cream
  • 1/3 cup lime syrup

Instructions

Prepare

  • Get your pie crust ready. Prebake per recipe instructions. Let it cool while you make the syrup and filling.

Lime syrup

  • Zest and juice the limes. Set aside for the filling.
  • Toss the rinds into a non-reactive bowl and cover with a cup of sugar.
  • Mix with a spoon every so often until the sugar is completely dissolved and you are left with sweet limey goodness.
  • Strain the syrup through a fine mesh sieve, pressing the rinds with a ricer or cheesecloth to get out all the essential oils. Discard the rinds.
  • Refrigerate in a glass canning jar or bottle. Will keep for up to 3 months.

Filling

  • Mix together the sugar, cornstarch, and salt in a heavy 3-qt sauce pan. Add in eggs, lime juice, lime zest, and milk, whisking until smooth. Heat over medium-low flame for about 5 minutes, gently whisking until hot.
  • Turn heat up to medium, continuing to whisk for about 3 more minutes as it thickens. When mixture comes to a boil, bubbles starting to appear at the edges, set a timer for 2 minutes and whisk until the timer goes off.
  • Remove from heat. Pour mixture through a fine mesh sieve, helping it through with a spatula when necessary to get every last drop into your prepared pie crust. Let cool completely.

Lime-Kissed Whipped Cream

  • Pour the cream and lime syrup into a bowl and whisk by hand, handmixer, or stand mixer until fluffy.
  • (Alternatively, you can simply lightly sweeten the whipped cream with powdered sugar and whip.)

Finishing Touches

  • Once pie has cooled, cover and refrigerate it for a couple of hours or overnight. Cover with whipped cream, then use a wet knife to cut. Leftovers will keep for up to 1 week in the refrigerator.