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Lime Pie


By Chef Peter Webster of Bouquet Garni Catering


We just returned from a holiday in Dominica; a little island paradise between Guadeloupe and Martinique.  There are no high rises and no resorts on the island.  It is a taste of what the Caribbean was before tourism took over.

We found a little café on one of the beaches.  The owner was a gal from France who served Lime Pie.  She used the limes from the Island which have a rather interesting skin and a very pungent flavour.  She used a regular pie crust and kept it in the freezer until someone ordered a piece.

The first time we saw it we said we would pass on the slice – it was not what we were expecting.  She was so confident in the lime pie, she gave us a piece on the house.  It was really good!  We also returned twice to enjoy it some more!

She would not pass on her recipe but here is a lime pie recipe below.  It uses egg yolks in the custard filling.  You may decide to make a meringue with the egg whites or freeze them for another use.  I used some whipped cream for the  topping.


• preheat oven to 350ºF


• 4 cups graham wafer crumbs (ginger crumbs might work well here too)

• 3 tbsp sugar

• 120 g melted butter (1/2 cup)

• 1/4 tsp cinnamon


• 4 large egg yolks

• Zest of one lime (about 1 tbsp)

• 1/2 cup fresh lime juice (about three to four limes)

• 1 can sweet and condensed milk


• Whipped cream or meringue

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