1 hr DURATION
45 min COOK TIME
15 min PREP TIME
6–8 servings SERVINGS
Ingredients
Piecrust
- 5-1/4 tablespoons (2-2/3 ounces) butter
- 6 ounces digestive biscuits or graham crackers
- 1/4 cup coconut flakes
- 1-3/4 ounces white chocolate
Lime Filling
- 1 can (14 ounces) sweetened condensed milk
- 4 egg yolks
- Grated zest and juice of 4 limes (about 6 tablespoons juice)
- 6 tablespoons Turkish or Greek yogurt (10 percent fat)
Topping
- 1 cup whipping cream
- 5 tablespoons Turkish or Greek yogurt (10 percent fat)
- 1 ounce (about 2 tablespoons) white chocolate
- Grated zest of 1/2 lime
- A few lime slices
Directions
Pie Shell
- Preheat the oven to 350 degrees Fahrenheit.
- Melt the butter and let it cool.
- In a food processor, pulse the digestive biscuits, coconut flakes, and white chocolate to fine crumbs. Mix in the melted butter and press the mixture into a pan with a removable bottom.
- Blind-bake the shell on the middle rack of the oven for 12 to 14 minutes or until the shell begins to color. Remove the pie shell from the oven and let it cool for at least 15 minutes.
Lime Filling
- In a bowl, beat the sweetened condensed milk with the egg yolks, the lime zest and juice, and the yogurt until the mixture is smooth. Pour the filling into the pie shell and bake the pie on the middle rack of the oven for 15 to 17 minutes, or until the filling is firm but still a little wobbly in the center.
- Remove the pie from the oven and let it cool completely before refrigerating it for at least 2 hours.
Topping
- Whip the cream with the yogurt until it thickens. Use an ice-cream scoop to mound the cream on the pie. Top the cream with a little slivered white chocolate, grated lime zest, and if you like, a few thin slices of lime.Tip: If you want to use the egg whites, this pie can be topped with a meringue.
More from: Lomelino’s Pies
- • Banoffee Pie with Honeycomb Recipe• Cherry Pie with Almond Crust Recipe• Mini Pie Pops Recipe• Coconut Cream Pie
From Lomelino's Pies by Linda Lomelino, © 2017 by Linda Lomelino. Photographs by Linda Lomelino, © 2017 by Linda Lomelino. Reprinted by arrangement with Roost Books, an imprint of Shambhala Publications, Inc. Boulder, CO. PRINT RECIPE