Nana Recipe Wednesday–Lime Pie

by Sarah on November 20, 2013


Lime pie might not be the most traditional choice for a holiday pie, but why the heck not?  You’ve just eaten roughly your weight in food, what could possibly be wrong with maybe having a dessert that–while not light in calories–is light and refreshing on the old taste buds.

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I’m sure Nana would approve of the slight deviation–but then again, we always made roughly 12 different pies each year so who cares if there’s a random flavor?

I just returned from Utah, in a lovely mountain valley setting, to visit the second grandchild (shown above). I ended up loving this urchin, but can I just tell you for a minute how insanely jealous and pissed off that this creature–with beautiful blonde hair even–usurped my coveted position as the only and most loved grandchild.  I think I may have asked when she was being returned.

Don’t worry Shannon, I don’t want you returned anymore.

I really liked this pie.  It’s not key lime–just plain old lime, with the addition of crushed pineapple.  The directions told me to add green food coloring–which I did, because I try to keep to the recipe as much as possible, but the neon green was a little disturbing.  I might even recommend that you skip that step.

Use the crumb pie crust that I posted from Marion Cunningham, or use your favorite pastry crust.


Nana's Lime Pie


  • 1 can Eagle Brand sweetened condensed milk
  • 1/2 cup fresh lime juice
  • zest of 1-2 limes, to taste
  • 1/4 tsp salt
  • 1 cup crushed pineapple, squeezed dry
  • 2 drops green food coloring (optional)
  • Whipped cream
  • 1 pie crust, pastry or graham cracker crumb


  • Combine sweetened condensed milk, lime juice, salt and zest. "Stir 'til thick".
  • Add the pineapple and the green food coloring (UC says: Warning! Danger Will Robinson! This makes the pie VERRRY green) and stir to combine.
  • Pour into prepared and baked pie crust. Refrigerate till firm.
  • Before serving, prepare whipped cream with a little confectioner's sugar and vanilla. Top the pie with the cream and decorate with slices of lime. (Can be done ahead of time)
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{ 7 comments… read them below or add one }

Susan Covey November 20, 2013 at 10:41 pm

This looks really good, and Fall and Winter are all about the citrus! I’m with you on the green food coloring though. I was a little fearful that the recipe would include lime jello – so relieved! Happy Thanksgiving to you and yours!

Sarah November 23, 2013 at 1:52 pm

Thanks Susan! I think we could probably do the same thing with lemon or maybe Mandarin oranges, what do you think?

lina November 25, 2013 at 3:10 am

Hi! I was really looking for your recipe for the mushroom strata with cheese – for this Thanksgiving feast. (Help??) BUT – I am adding this yummy pie to our Christmas table! Thank you!

Sarah November 25, 2013 at 9:15 am
Susan Covey November 25, 2013 at 6:35 pm

Ohhh, yes, Sarah – I just brought home two 10 pound bags of Satsuma mandarins. I bet that would be awesome!

Sarah November 25, 2013 at 6:37 pm

Oh Susan! Try this one with the Mandarins! It was ridiculous–in a good way.

Susan Covey November 28, 2013 at 7:26 pm

That posset looks great! I will be trying out this recipe with Meyer lemons for Thanksgiving part two. I’ll let you know how it comes out.

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