Lime cream pie with brown sugar graham crust from Pastry Love: A Baker's Journal of Favorite Recipes (page 236) by Joanne Chang

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Notes about this recipe

  • rach3190 on May 11, 2026

    more crust needed, more lime zest, decreased whipped topping for our taste. Otherwise loved it.

  • Littlebirdchoc on June 12, 2020

    Super easy recipe. Only thing I would change would be to leave out the corn starch. Gave the whipped cream a strange chalky taste, unless I did something wrong.

  • Zosia on March 14, 2020

    Excellent pie (and quite painless to make). It has great lime flavour without too much sharpness and the firmer filling makes serving easier. I forgot to add the zest to the cream so sprinkled on the top.

  • Kinhawaii on January 13, 2020

    We really enjoyed this. I like the thicker lime filling & lime zest in the topping. My current oven is usually pretty close to the recommended cooking times but the crust was done several minutes earlier & the filling was hardly wobbly after 20 minutes, when the cooking time given was 30 to 40 minutes. Delicious!

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