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Howard L. Puckett Photo by: Howard L. Puckett

Frozen Lime Pie

Coastal Living JANUARY 2005

  • Yield: Makes 8 servings


  • 1 1/4 cups graham cracker crumbs
  • 1/2 cup sweetened flaked coconut
  • 1/4 cup butter, melted
  • 4 large pasteurized eggs, separated*
  • 1 (14-ounce) can sweetened condensed milk
  • 2 teaspoons grated lime rind
  • 1/2 cup fresh lime juice (about 4 limes)
  • 1/8 teaspoon salt
  • 1/2 cup coarsely crushed graham cracker crumbs
  • Garnish: Lime rind curls


Combine crumbs, coconut, and butter in a food processor; pulse 3 to 4 times or until blended. Press mixture evenly in bottom and up sides of a 9-inch pie plate.

Bake at 350° for 10 minutes. Cool completely on a wire rack.

Beat egg yolks at high speed with an electric mixer 8 minutes or until pale. Add milk and next 3 ingredients; beat until blended.

Beat egg whites at high speed with an electric mixer 5 minutes or until stiff peaks form; fold into egg yolk mixture. Pour into prepared crust. Sprinkle with 1/2 cup graham cracker crumbs. Freeze 8 hours or until firm. Garnish with lime rind, if desired.

*Note: Pasteurized eggs are heated to kill any bacteria within or on eggshells. Regular, raw eggs may be substituted.


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Frozen Lime Pie recipe