Texas Lime Pie Recipe
Texas Lime Pie Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Then put it to good use by making scrumptious Texas Lime Pie. The recipe comes from Diane Bell (left) of Manvel. "With the perfect balance of sweet and tart, this velvety pie is a great way to beat the Texas heat and Gulf Coast humidity," Diane notes. "With this simple recipe, even a novice cook can make a really memorable dessert," she adds.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min. + chilling
MAKES:
12-16 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min. + chilling

Ingredients

  • 3 cups graham cracker crumbs
  • 1/2 cup packed brown sugar
  • 2/3 cup butter, melted
  • 3 cans (14 ounces each) sweetened condensed milk
  • 5 egg yolks
  • 2 cups lime juice
  • Whipped topping, lime slices and fresh mint, optional

Directions

In a large bowl, combine the cracker crumbs, brown sugar and butter until crumbly. Press onto the bottom and up the sides of two greased 9-in. pie plates.
In a large bowl, beat the milk, egg yolks and lime juice on low for 2 minutes or until smooth and slightly thickened.
Pour into prepared crusts. Bake at 350° for 18-22 minutes or until a knife inserted near the center comes out clean. Cool on wire racks for 1 hour. Chill for 6 hours. Garnish with whipped topping, lime and mint if desired. Yield: 2 pies (6-8 servings each).
Originally published as Texas Lime Pie in Taste of Home February/March 2001, p45

Nutritional Facts

1 slice: 266 calories, 13g fat (7g saturated fat), 95mg cholesterol, 209mg sodium, 35g carbohydrate (24g sugars, 1g fiber), 4g protein.

  • 3 cups graham cracker crumbs
  • 1/2 cup packed brown sugar
  • 2/3 cup butter, melted
  • 3 cans (14 ounces each) sweetened condensed milk
  • 5 egg yolks
  • 2 cups lime juice
  • Whipped topping, lime slices and fresh mint, optional
  1. In a large bowl, combine the cracker crumbs, brown sugar and butter until crumbly. Press onto the bottom and up the sides of two greased 9-in. pie plates.
  2. In a large bowl, beat the milk, egg yolks and lime juice on low for 2 minutes or until smooth and slightly thickened.
  3. Pour into prepared crusts. Bake at 350° for 18-22 minutes or until a knife inserted near the center comes out clean. Cool on wire racks for 1 hour. Chill for 6 hours. Garnish with whipped topping, lime and mint if desired. Yield: 2 pies (6-8 servings each).
Originally published as Texas Lime Pie in Taste of Home February/March 2001, p45

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Lawler67 User ID: 7440221 245357
Reviewed Mar. 13, 2016

"Fresh taste and easy to prepare."

MY REVIEW
GlassRose352 User ID: 6028583 45685
Reviewed Jul. 24, 2011

"Very easy to make pie. Has to consistency of cheesecake but is def dominated by lemon flavor. Makes a great afternoon sweet tooth satisfactions. I used premade pie crusts cause I was in a hurry and it worked out great. Thanks again TOH!"

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