Linda'S Puerto Rican Lime Pie – a delicious recipe with Filling, condensed milk, whipping cream, vanilla, pie crust, cocoa. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Prick bottom of pie shell to prevent a dome from forming.
2
Bake pie crust until golden brown.
3
Cool.
4
In the meantime, squeeze the juice from 7 or 8 limes, and remove the seeds.
5
Whip 1/2 of the cream (1/2 pint) with the vanilla, and add it to the sweetened condensed milk in a medium sized bowl.
6
Mix gently.
7
Add the lime juice and gently stir until completely mixed.
8
Refrigerate for 2 hours.
9
After the crust has completely cooled, pour in the filling.
10
If desired, whip more of the cream and cover the top of the pie with a thin layer.
11
Bitter shredded chocolate or cocoa can be sprinkled on top if desired.
12
Keep the pie refrigerated until served.
13
A few times, I have rolled pecan chips into the unbaked crust.
14
People loved the added texture and flavor of the pecans.
158
kcal
Calories
10
g
Fat
21
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: Filling, 7 -8 juicy limes (1 1/2in in diameter), 1 (14 ounce) can sweetened condensed milk, 1 pint whipping cream (For lower fat option, use non dairy whipped topping in place of whipping cream), and more.
Yes, Linda'S Puerto Rican Lime Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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