Florida Lime Custard Pie

Oxmoor House
one 9-inch pie


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5 egg yolks
1 (14-ounce) can sweetened condensed milk
1/2 teaspoon grated lime rind
2/3 cup lime juice
3 egg whites
1 baked (9-inch) pastry shell
1 cup whipping cream
2 tablespoons sugar
1/2 teaspoon vanilla extract


Beat yolks until thick and lemon colored. Gradually add milk, beating constantly. Add lime rind and juice; mix well.

Beat egg whites (at room temperature) until stiff peaks form. Gently fold whites into lime mixture. Spoon mixture into pastry shell. Bake at 325° for 25 minutes. Cool to room temperature. Chill at least 3 hours. (Pie will set upon cooling.)

Beat whipping cream until foamy. Gradually add sugar, beating until soft peaks form. Stir in vanilla. Garnish top of pie with whipped cream before serving.

Created date

February 2010