Next, in another mixing bowl, whisk together the egg yolks until they are thick and pale. I usually do this for about 3-4 minutes. Then, slowly mix in the sweetened condensed milk, followed by the fresh lime juice and lime zest. The mixture should be a lovely pale yellow color and smell fantastic! Pour this lime filling into your cooled pie crust, and bake it again for about 10 minutes. You want it to just set! Once it’s out of the oven, allow it to cool to room temperature before refrigerating it for at least 3 hours or overnight.
When you’re ready to serve, whip up the heavy cream with powdered sugar until soft peaks form. This part is so fun; the cream becomes light and fluffy! Spread or pipe the whipped cream over the chilled pie for a gorgeous finish. If you have lime slices or extra zest, now’s the time to sprinkle them on top for that beautiful presentation!
Pro Tips for Best Results
Over the years, I’ve tried different variations of this pie, and one tip I must pass along is to use fresh limes whenever possible. The flavor is vastly superior compared to bottled lime juice, and it really shines through in the final product. I always zest the limes first before juicing them so that none of that delicious flavor goes to waste!
Another little secret I learned through trial and error is to give the filling a good whisking, but not to overmix. You want to incorporate air without adding too many bubbles; otherwise, your pie might crack while baking. If you pay attention to this step, you’ll achieve that beautifully smooth texture.
Lastly, after chilling the pie, be sure to use a hot knife to slice it—just dip it in hot water, wipe it dry, then cut. This avoids any crumbling, and you’ll achieve those perfect, clean slices that’ll impress everyone at the table!
Common Mistakes to Avoid
One common mistake I’ve made in the past is not letting the pie cool completely before refrigerating it. This can lead to a soggy crust, which is definitely something we want to avoid! Allow your pie to firm up at room temperature first, and then place it in the fridge to complete the chilling process. Trust me; your crust will thank you! (See the next page below to continue…)