A cold and refreshing no-bake dessert. Easy to make with a few ingredients. Persian limes are affordable and taste “very similar” to more expensive key limes.
It would take 18-20 key limes to make this pie. Only 6 to 8 Persian limes are required. Both have a similar taste in my opinion. For more info on their differences, read this helpful article from Cooks Illustrated.
The filling is no-bake. However, the graham cracker crust is brushed with an egg white and baked for 5 minutes. This makes the crust firm so it holds the filling without getting soggy.
Enjoy!
A cold and refreshing no-bake dessert. Easy to make with a few ingredients. The filling is no-bake. However, the graham cracker crust is brushed with an egg white and baked for 5 minutes. This makes the crust firm so it holds the filling without getting soggy. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.

Prep Time | 25 minutes |
Cook Time | 5 minutes |
Servings |
servings
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Ingredients
- 1 9" graham cracker crust store-bought or homemade
- 1 egg white lightly whisked or lightly beaten with a fork
- 1 cup heavy whipping cream cold
- 1 can (14 ounces) sweetened condensed milk
- 2-1/2 tablespoons sour cream
- 2 tablespoons lime zest
- 1/3 cup lime juice from 3-4 persian limes
- 2 limes, slice for garnish
- 8 vanilla wafers for garnish
Ingredients
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Instructions
- Preheat oven to 350 degrees.
- Lightly brush graham cracker crust with egg white. Place in preheated oven for 5 minutes. Remove from oven. While the crust cools, prepare filling.
- Pour heavy whipping cream into a medium-sized bowl. Use an electric mixer to stir until stiff peaks form (about 10 minutes).
- Zest limes before squeezing for juice.
- Add lime zest, sweetened condensed milk, lime juice, and sour cream to heavy cream. Stir with spoon until evenly combined.
- Pour mixture into prepared crust. Smooth evenly around crust. To garnish, place 3 sliced limes in center. Add 8 vanilla wafers around center (see photo).
- Cover and refrigerate 4 hours up to overnight.
- FREEZER OPTION. The covered pie can be stored in freezer for at least 4 weeks. Make sure it's in a pie plate safe for freezing. Place in a larger freezer bag. Seal tightly. Thaw at least 30 minutes before serving or longer if necessary.