Last updated on May 16th, 2019
A firm, cookie-like crust…a soft, citrussy center…a crown of sweetly whipped cream…can you blame me for wanting to share this Persian Lime Pie with you?
Note: I ate half of the pie as soon as I’d finished filming the recipe.
Another note: My friend Brenda J. took the remaining pie home to her family. Mercifully.
A final note: I used good ole Pate Brisee Sucree (sweet tart dough) for the pastry crust. Click here for the super simple recipe.
Hungry for more? Get my email updates and subscribe to my YouTube channel!
xKevin
Here’s the printable:
This pie is almost too delicious to describe. Think of Florida sunshine on a cookie-like crust!
Ingredients
- The yolks of 3 large eggs, at room temperature
- 1 14-ounce can sweetened condensed milk
- The grated zest of 3 Persian limes
- The juice from 2 or 3 of the (zested) limes, enough to equal 1/2 cup
- 1 Pate Brisee Sucree crust, pre-baked in a 9-inch-diameter pie plate or tart pan
- Garnish: 1 cup heavy cream plus 2 tablespoons sugar, beaten to stiff peaks; a scattering of lime zest
Instructions
- Center the oven rack, and heat the oven to 350°F. Put the yolks in a medium-size bowl, and beat them with electric beaters until they turn pale and thick -- about 2 minutes. Then beat in the condensed milk, the lime zest, and the lime juice. Pour the custard into the pre-baked crust, and level it off with a spatula.
- Put the pie on a baking sheet. Bake in the preheated oven until the filling no longer jiggles -- about 15 minutes. Cool to room temperature on a wire rack. Then refrigerate the pie for at least 2 hours. (If covered, the pie can be refrigerated for up to 2 days.)
- Before serving, garnish the top with dollops (or piped-on stars) of sweetened whipped cream and a scattering of lime zest. Enjoy the entire pie while lounging in bed.
NOTE: Persian limes are common "supermarket" limes. They are available the year round.
You may also like:
gloria says
Could you FedEx a pie to me immediately? What a beautiful creation and I am salivating not just for the taste of the pie but for the warmth of summer it represents.
Cannot wait to make this baby, but will have to have company or else you know what will happen if it’s just the two of us.
Happy mid-winter- We are off to an annual dumpling party to celebrate.
Kevin Lee Jacobs says
Hi Gloria – Yes, the pie tastes like summer sunshine. Perfect for a cold day like today!
Elspeth says
Love your sense of humour. I thought I’d have to go back to Persia to get those limes!
Sheila says
Looks delicious. I’m making this tonight.
Thank you!
phyllis says
Can I be your friend too??? YUMMO.
Patricia Sullivan says
Where do you find “Pate Brisee Sucree crust”? I’m not familiar with that. But I could just eat the filling without a crust…lol Sounds wonderful and I have wanted a recipe for those persian limes I see …thanks for sharing all of your great recipes with us.
xo
Karen says
I look forward to your posts every week!!!
You are a delight!
A L says
Kevin, you are one special individual who posts things, garden and pastry tips of my complete
interest! Many thanks
Rebecca Rosenblum says
Hi Kevin! Could you make the same with Meyer lemons, and if so how would you alter the proportions?
Beth says
I wish it was Saturday. We’d be eating this for dessert tonight. Looks marvelous, dahling.
Katie Zack says
I live citrus and I will absolutely have to make this. I also am wondering about using Meyer lemons since I have some
Clytie Glass says
As it’s summer here in Australia this will be perfect. FYI we call them Tahitian limes but I love the idea of Persian.
Leslie O'Flaherty says
Gorgeous! Yes, you. And the pie too…
However, I detest lime flavor (probably due to too many G&Ts back in the day). Can lemon zest and juice replace the lime?
Kevin Lee Jacobs says
Hi Rebecca, Katie, and Leslie – I have a great lemon tart for you. To see the recipe, click here: The Best Lemon Tart in the World.
Lu says
Yum! How opportune! I’ve got about 3 lg bags of limes that I was unsure what to do with… now I know what’s for a winter treat! thanks Kevin!
Brenda Johnson says
Oh fellow fans of Kevin- let me assure you this tart is exactly as Kevin presents it!! Beautifully smooth creamy filling that is tart, fresh and downright mouth watering!!! (I love lime- a favorite flavor!) The pastry has long been a “Kevin favorite” (I joke often that a gym sock would be palatable if serve in this divine pastry!!) I can tell you that even at the 3 day point- the crust remained crisp and lovely!! Not one bit soggy!! (I enjoyed the last of my Floridian dessert even more last night as the temperature plunged to 9°) This tart is pretty enough to serve to guests when embellished (as Kevin did!) or simple enough if you just need a bite of sunshine on a cold New York Tuesday!! Thanks for sharing Kevin!!
Janice Fuda says
As is often the case I am lucky enough to partake in some of Kevin’s wonderful creations as Brenda will share them with me! Lime is one of my favorite flavors and reminds me of warm summer days and this pie does not disappoint in that regard! So refreshing with just the right amount of tartness accompanied by a bit of sweetness from the cream. Of course the crust is always the best! and as Brenda has already stated, it stays nice and crisp even after a few days in the fridge. This pie really hit the spot on this most un-summer like evening!
Kevin Lee Jacobs says
Hi Brenda and Janice – Soooo glad you enjoyed this dessert!
Cecily Frazier says
Hi Kevin,
Thanks so much for many great segments and lots of delicious recipes! I especially loved the ‘recipe’ for cleaning the wooden doors. I used it on my somewhat greasy wooden kitchen cabinets and they look gorgeous. Almost new!
I baked the Persian lime pie for 15 minutes, but it still came out pretty runny. Although it was ‘firm’ on top, it sloshed around in the pan, almost as a whole. Do you have a finish temperature that I could use? Or a more descriptive way to check for doneness?
thanks,
Cecily
Kevin Lee Jacobs says
Hi Cecily – I suspect your oven runs cooler than mine. In this case, bake the pie until the filling no longer jiggles when shaken (I don’t have an internal temperature to check). The filling will firm up as it cools in the refrigerator. Hope this was helpful to you!
Dittony says
Thank you for a stunning dessert. Both the filling and the tart crust are fabulous.
Kevin Lee Jacobs says
Hi Dittony – Thanks for the review! I’m so glad this dessert turned out beautifully you.
Sandra Payette says
OMG this is the best pie ever. I put off making it for weeks as I’m afraid of ruining the crust. Wow, this was so easy and the pie was a great hit with my friends too. Your recipes don’t fail, Kevin. Thanks so much for sharing. xo
Kevin Lee Jacobs says
Hi Sandra – I’m soooooo happy to know this pie work out for you. Thanks for posting your review!