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RECIPE
Lime Pie

INGREDIENTS FOR THE CRUST

• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted
  FOR THE FILLING
• 1 can (14 oz) sweetened condensed milk
• 8 oz Philadelphia cream cheese, softened
• ½ cup freshly squeezed lime juice
• 1 Tablespoon lime zest
  FOR THE MERINGUE
• 4 egg whites
• ½ cup granulated sugar
• 2 Tablespoons mineral water

DIRECTIONS

1 Prepare the crust:
In a medium bowl, mix the graham cracker crumbs and melted butter until well combined.
Press the mixture into the bottom and up the sides of a 9-inch pie pan. Place the crust in the refrigerator to set while you prepare the filling.

2 Make the filling:
In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the sweetened condensed milk, lime juice, and lime zest. Mix until fully combined and smooth. Pour the filling into the chilled crust and spread it evenly.

3 Prepare the meringue:
In a clean, dry mixing bowl, beat the egg whites until soft peaks form. Gradually add the granulated sugar while continuing to beat until stiff peaks form. Add the mineral water and beat briefly to incorporate.

4 Assemble and refrigerate:
Spread the meringue over the lime filling, making sure to seal the edges to prevent shrinking. Place the pie in the refrigerator for at least 4 hours, or until fully set.

5 Serve:
Once the pie is set, it’s ready to be served. Enjoy your no-bake lime pie!