Velvet lime pie

8-10 servings; 15 min preparation; 30 min cooking time.

Start your week with a delicious piece of lime pie. It’s so silky and sweet, but balanced perfectly by the lime flavor. Just imagine the buttery cookie crust on the bottom and the soft lime cream on the top with a little pinch of vanilla. 

Normally the crust has added sugar in it, bit I don’t like adding extra sweetness on top of already sweet ingredients. The Maria cookies a the perfect choice in this case, but if you like digestive ones, feel free to use them. Just make the crust as sweet as you like.


for the crust:

  • 200 g Maria cookies
  • 75 g butter, melted
  • 1 tsp cinnamon

for the filling:

  • 1 can sweetened condensed milk
  • 4 egg yolks
  • 100 ml lime juice
  • 1 tbsp lime zest (about 3 limes)
  • 1 tsp vanilla
  • 1/4 tsp salt


Preheat the oven to 180 degrees C/350 degrees F.

Put the cookies in a blender and press until they turn to sand. Melt the butter in the microwaves. Mix the cookie sand with the melted butter.

Transfer the mixture to a spring form or a pie form. Press the cookie mixture using the bottom of a glass. Make sure that you make an edge on side of at least two fingers. Bake the crust in the preheated oven for 12 to 15 min. Set aside to cool.

Whisk the condensed milk with the egg yolks. Add lime juice and fresh grated lime zest. Add the vanilla and little bit of salt. Whisk well until everything is fully incorporated.

Pour the batter into the cooled crust. Bake in preheated to 180 degrees C/350 degrees F oven for 15 min. Set aside to cool at room temperature. Then leave the pie in the fridge overnight to set completely. Serve with whipped cream (optional) and lime zest on top. Enjoy!

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