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Persian Lime Pie

A refreshing no-bake dessert made with Persian limes. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Prep Time25 minutes
Cook Time5 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Keyword: lime, pie
Servings: 8 servings


  • 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


  • 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.