Creamy Lime Pie

  • Active Time 20m
  • Total Time 5h 45m

Makes one 9- or 10-inch pie; serves 8

The perfect end to a chili-spiced meal, this easy pie cools and soothes the taste buds even as its sharp, citrusy flavor continues to excite them. When choosing limes for the recipe, look for ones that are yellowish and soft when squeezed; they’ll provide more juice and more flavor.


  • 1 recipe empanada dough, chilled
  • 3/4 cup fresh lime juice
  • 1 pound cream cheese, at room temperature
  • 1 can sweetened condensed milk
  • Finely grated zest of 1 lime
  • 1 cup crema or creme fraiche
  • 1/4 cup confectioners' sugar
  • 1 lime, for garnish

Companion recipe: Swiss Chard Empanadas


On a lightly floured work surface, roll out the dough into a round about 12 inches in diameter and 1/4 inch thick. Drape the round over the rolling pin and transfer to a 9- or 10-inch glass or ceramic pie plate. Ease the pastry into the pie plate, pressing it gently against the bottom and sides. Trim the edges, leaving a generous 1/2-inch overhang. Fold the overhang under, then crimp the edges decoratively. Cover and chill for 30-60 minutes.

Preheat an oven to 350 degrees F. Prick the bottom and sides of the pastry with a fork. Line the pastry with parchment (baking) paper or waxed paper, allowing the edges to hang over the sides and fill with pie weights or dried beans. Bake until only very lightly browned, 20-25 minutes. Remove from the oven and immediately remove the weights and paper. Transfer the pie shell to a rack and let cool completely.

In a food processor fitted with the metal blade, combine the lime juice, cream cheese and condensed milk. Process until smooth, scraping down the sides of the work bowl often. Add the lime zest and process to mix thoroughly. Pour into the pie shell and place in the refrigerator.

In a bowl, using a whisk, beat the crema or crème fraiche and confectioners' sugar until soft peaks form. Using a rubber spatula, spread the mixture over the top of the pie, creating peaks evenly over the surface. Slice 8 thin rounds from the center of the lime and cut each round once from the center to the edge. Form a twist from each round and place these twists, evenly spaced, on the pie.

Cover and chill for 4-6 hours or as long as overnight before serving.

Recipe reprinted by permission of Weldon Owen. All rights reserved.

RecID 2175

nutrition information per serving

766 calories; 50g total fat; 121mg cholesterol; 415mg sodium; 68g carbohydrates; 1g fiber; 14g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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