RCI-BR.006.0174.001
Linda's Puerto Rican Lime Pie
I have been told hundreds of times that this is the best lime pie my friends and acquaintances have ever had, and have had requests for it at every pot luck and party. I truly believe that the limes from my yard in PR are the reason.
Prep45 min
Cook45 min
Total90 min
Servings4
Difficultybeginner
Ingredients
- pie crust (regular1 unitnot graham cracker)
- finely shredded unsweetened chocolate squares or cocoa1 unitto sprinkle across top of finished pie (optional)
Method
1
Preheat oven to 350°F (175°C). Place the pie crust in a 9-inch pie dish, ensuring it sits evenly along the bottom and sides.
2
Prepare the lime filling by combining the condensed milk, egg yolks, and lime juice in a bowl, stirring until the mixture is smooth and well blended.
2 minutes
3
Pour the lime filling into the unbaked pie crust, spreading it evenly.
1 minutes
4
Bake the pie in the preheated oven for 15 minutes, or until the filling is set but still slightly jiggly in the center.
15 minutes
5
Remove the pie from the oven and allow it to cool to room temperature for about 10-15 minutes.
12 minutes
6
Refrigerate the pie for at least 2 hours, or until completely chilled and set.
120 minutes
7
Just before serving, sprinkle the finely shredded unsweetened chocolate evenly across the top of the pie if desired.
1 minutes
8
Slice the pie into 4 equal portions and serve chilled.