Lime Pie & Our First Dinner Party in the New Abode

Confession… we needed help hanging the oversized dining room mirror, having made a mess of our first attempt. Lots of bent hooks and wires. Not good. Need brawn. Solution: dinner party! Roped local family in. Five adults… we ought to get it done. Reward: tacos and Lime Pie.

This is bittersweet; the limes were my final harvest off our prolific tree at the house we just sold. I planned on taking every last lime, but Larry stopped me. He thought that was not a nice way to leave the house for new owners. This, after I left sacks of limes at eight neighbors’ homes to say good bye. Still more limes remained (I told you, PROLIFIC), so I took half. Between us, I know darn well this family won’t use their limes; it was during the final walk-thru that the wife even noticed she now owned three ovens, two fridges, a pot filler over the range. They stared at the warming drawer like it was an alien baby. I guessed the kitchen wasn’t the main selling feature.

Here at our new ranch, Larry’s devil kitty is pissed about being an indoor cat for now. In this photo, she isn’t interested in the lip-smacking Lime Pie. She’s giving me the stink-eye for not being allowed yet onto the second floor balcony (this hooligan will quickly figure out how to jump, believe me).

Recipe source is the July 2009 Family Circle, a torn page, most likely from a dentist or doctor office. Yup, I used to be that person but am now reformed…  I photograph pages via my cell phone, thus avoiding stink-eye from fellow patients (it really is hard to tear without making noise).  I did a couple of tweaks to the original recipe, my version is below.

Lime Pie from Family Circle Magazine (original recipe is Tequila Lime Tart)


  • 10 ounces Nilla wafer cookies (12-ounce box, remove about 8 cookies)
  • 1/3 cup pine nuts
  • 1/2 cup (1 stick) unsalted butter, melted


  • 2 large egg whites
  • 1 tablespoon sugar
  • 4 large egg yolks
  • 1 can (14 ounces) sweetened condensed milk
  • 1/2 cup freshly squeezed lime juice
  • zest of 1 lime
  • Whipped cream, for serving

Heat the oven to 350 degrees F.

In a food processor, combine 10 ounces of Nilla wafers and the pine nuts. Pulse until well ground. Transfer to a bowl and add melted butter; stir together until all crumbs are moistened. Set aside 3 tablespoons crumbs. Press remaining into bottom and sides of a 9-inch pie pan.

In a medium-sized bowl, combine egg whites and sugar. Beat with an electric mixer on high speed until soft peaks form. Set aside.

In a large bowl, combine egg yolks, sweetened condensed milk, lime juice and zest.  Whisk together until well blended, then fold in egg whites.

Pour filling into crust.  Bake at 350 degrees F. for 25 minutes. Cool until room temperature, then garnish with reserved crumbs.  Serve topped with whipped cream.

Makes 12 servings.

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{ 6 comments… read them below or add one }

1 joanne opdahl April 26, 2013 at 12:17 pm

This pie is delicious – had a similar version from Florida but was not baked, raw eggs -must have been from the dark ages! Thanks for sharing.

2 averagebetty November 17, 2012 at 8:57 am

Our key lime tree has just started to go gang busters and this looks like just the recipe!

And if you’ve truly reformed from tearing out recipes in the docs office — use your smartphone to take a picture of the recipe 😉 That’s what I do now! xo

3 Mary Callahan Low November 13, 2012 at 3:37 pm

Congradulations on getting moved in!! I hope the mirror got hung. If not have a nother party and try again! I will have to try the pie it looks great. It is one of my brother-in-laws favorite.

4 Marty Kasindorf November 13, 2012 at 3:24 pm

Penny, the devil kitty, has certainly gotten bigger. Cute to run the kitty’s picture with the pie. See you soonest!

5 Worth The Whisk November 13, 2012 at 1:41 pm

Dorothy, just had a slice of it after my lunch. Chilled, even tastier. WHOA, good pie.

6 Dorothy at ShockinglyDelicious November 13, 2012 at 1:34 pm

I would love a piece of pie, thanks for asking! I would even bring fresh blueberries to pile onto this pie, for doubly good eatin’ !

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