May 15, 2020

Fresh Lemon-Lime Pie


  • 1 ¼ cups Graham cracker crumbs
  • ¼ cup unsalted butter, melted
  • 2 tablespoons of sugar
  • 1/2 cup key lime juice
  • 1/2 cup lemon juice
  • 2 tablespoons of cornstarch
  • 300 ml of coconut juice
  • 3key limes & 2 lemons – zested
  • ¾ cup sugar
  • 2 eggs
Topping (Whipped Cream)
  • ½ cups grated coconut
  • 1 ¾ cups of 35% cream
  • ¼ cup icing sugar
  • 1 lime zested



1. With the rack in the middle position, preheat the oven to 350° F.
2. In our mixing bowl, combine all the ingredients. Press into your pie dish. Bake for about 10 minutes. Set aside.


3. Off the heat, in your saucepan, mix lime juice and cornstarch with a whisk. Add the rest of the ingredients and mix well. Bring to a boil over medium heat, stirring and scraping the bottom of the pan, until it thickens. Pour filling into crust. Refrigerate for about three hours or until completely cooled.

Whipped Cream

4. In a bowl, beat all the ingredients with our thinkkitchen hand mixer  (or alternatively, use a stand mixer) until firm peaks form.
5. Garnish the pie with the whipped cream.
6. Sprinkle grated coconut on top.


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