I was craving some sunshine and since we are lacking that here, I thought this Pie De Limon would bring me the sunshine I am craving. Let me tell you, it did the trick. Every bite tastes like a piece of sunshine. I have had my fair share of key lime pie and lemon meringue pie. I decided to make this Pie De Limón, a Latin American version of lime pie.
This was probably one of the easiest desserts I have made and is an all-time favorite. Let’s just say that it disappeared within hours of making it. If you are looking for a super easy recipe to impress your friends and family, then you will love this Pie De Limon dessert.
This Pie De Limon is made with simple ingredients. The filling of the Pie De Limon consists of limes, condensed milk, and cream cheese. The crust doesn’t get any easier than this as it is made with Marias Cookies. There are several different brands of Marias Cookies, any one of them will do. You can also use vanilla wafer cookies, graham crackers, or any plain cookie. Topped with a meringue layer.
The Equipment Needed To Make Pie De Limon
The beauty of this Pie De Limon recipe is that it is super easy to make and you don’t need any fancy appliances.
You will need a large mixing bowl and a hand mixer. You can also use a stand mixer if you have one.
You’ll also need…
- Food Processor or a good blender to make fine crumbs for the base of this pie. You can also just place the cookies in a zip lock bag and crush them with a rolling pin. I find that they don’t get as fine this way.
- Springform cake pan – this is a must as it makes baking in general so much easier to have quick-release sides and makes removing your baked goods so easy without breaking the crust.
- Spatula – Yes, you can use a wooden spoon but a spatula just makes things so much easier.
- Food torch – I actually didn’t use this but if you have one, it comes in handy. I just set my oven to broil and kept an eye on my pie.
Pie De Limon Ingredients
Pie De Limon Cookie Crust
- 1 sleeve of Maria cookies (approximately 28 cookies)
- 4 Honey Graham Crackers (this is optional but I love the flavour the graham crackers gives this dessert)
- 8 tablespoons of melted butter (melted)
Pie De Limon Filling
- 1 package of cream cheese at room temp
- 1 can of sweetened condensed milk
- 5 tablespoons of fresh lime juice
- 2 tablespoons of lime zest (I reserve some for the topping)
Pie De Limon Meringue Topping
- 5 egg whites
- 1/2 teaspoon of cream of tartar
- 1/2 cup granulated sugar
How to Make Pie De Limon Cookie Crust
- Preheat oven to 350F.
- Place the Maria cookies in a food processor or a blender and pulse until finely crumbled. (I used a blender)
- Place the crumbled cookies in a large bowl and add the melted butter. Mix thoroughly until well combined.
- Add the cookie and butter mixture to an 8inch pie pan and press against the bottom and sides of the pan. You can use a large spoon or your hands.
- Bake for cookie crust for 10 minutes.
- Let the crust cool before adding the pie filling.
How to Make the Pie Filling
- Add the cream cheese, condensed milk, lime zest, and lime juice in a bowl. You can use a stand mixer to combine the ingredients. I used a spatula as the cream cheese was soft enough to blend by hand. Once the crust has cooled, pour the pie filling over the pie crust and refrigerate for one hour.
How to Make the Meringue
- Add the egg whites and cream of tartar to a bowl.
- You can use a stand mixer or hand mixer to whisk the egg whites until they start to get foamy.
- Once peaks start to form, add the sugar and salt and continue to beat until it is super thick. It will be thick enough to be able to turn the bowl upside down and it won’t move. I used a hand mixer and it took approximately 8-10 minutes.
- In the bowl of a stand mixer fitted with the whisk, beat the egg whites and sugar until combined.
- With a large spoon (like a serving spoon), add the meringue to the pie. Use a spatula to spread the meringue evenly on the pie.
- If you have a kitchen torch, you can lightly brown the meringue topping. If you don’t have a kitchen torch then you can use the light broil setting on the oven. I used the oven to brown the meringue but keep an eye on it as it will burn quickly.
- You can either slice and serve the pie or let it cool in the refrigerator. I like my Pie De Limon cold.