Lime Curd Pie

Print Recipe

4.86 from 7 votes

Lime Curd Pie is an easy no bake pie with graham cracker crust and lime filling - even better than a key lime pie!

Prep Time30 mins

Cook Time10 mins

Chill Time2 hrs

Total Time2 hrs 40 mins

Course: Dessert

Cuisine: American

Servings: servings

Calories: 259kcal

Author: Dorothy Kern

Cost: $10

Ingredients

1 Graham Cracker Crust
4 large eggs
1 ½ cups (300g) granulated sugar
¼ teaspoon salt
½ cup (118ml) freshly squeezed lime juice about 5-7 limes
1 tablespoon freshly grated lime zest about 2 limes, plus more for garnish
½ cup (113g) unsalted butter diced
Whipped cream lime zest, and/or fresh lime slices for serving

Instructions

Make your graham cracker crust (if making it from scratch) using my homemade recipe. I like to cook the crust to keep it crunchy. Preheat oven to 350°F. Press crust in a 9-inch pie plate and bake 5-7 minutes or just until light golden. Let cool before filling.
Place eggs in a medium saucepan and whisk until combined. Whisk in sugar, salt, lime juice, and zest. Add the diced butter to the pan and turn on the heat to medium.
Constantly whisk until the butter melts and the mixture begins to thicken, 5-10 minutes. Don't walk away, keep whisking, and make sure it doesn't boil.
Once it thickens, remove it from the heat. Strain the mixture to get rid of any pieces of egg. Pour it into the prepared crust. Let it cool and set completely at room temperature, at least one hour.
Refrigerate uncovered until ready to serve. Garnish with lime slices and/or lime zest. Optionally, serve with whipped cream.

Notes

Want a margarita pie? Add 1 ounce of tequila to the lime curd mixture as it's cooking. (This is untested, but should work, and would give a great margarita flavor to the pie!)

Nutrition