Estimated Nutrition (whole recipe, rough)
Counts 6 of 10 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Cracker | 5 saltine crackers (15g) | 66 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
| Dairy | not in our table | 0 |
| Topping | not in our table | 0 |
| Pie Crust | not in our table | 0 |
| Pie | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- Filling
- 7-8 juicy limes (1 1/2in in diameter)
- 1 (14 ounces) can sweetened condensed milk
- 1 pint whipping cream (For lower fat option, use non dairy whipped topping in place of whipping cream)
- 1 teaspoon vanilla
- 1 pie crust (regular, not graham cracker)
- finely shredded unsweetened chocolate squares or cocoa, to sprinkle across top of finished pie (optional)
- =
Directions
Prick bottom of pie shell to prevent a dome from forming.
Bake pie crust until golden brown.
In the meantime, squeeze the juice from 7 or 8 limes, and remove the seeds.
Whip 1/2 of the cream (1/2 pint) with the vanilla, and add it to the sweetened condensed milk in a medium sized bowl.
Mix gently.
Add the lime juice and gently stir until completely mixed.
Refrigerate for 2 hours.
After the crust has completely cooled, pour in the filling.
If desired, whip more of the cream and cover the top of the pie with a thin layer.
Bitter shredded chocolate or cocoa can be sprinkled on top if desired.
Keep the pie refrigerated until served.
A few times, I have rolled pecan chips into the unbaked crust.
People loved the added texture and flavor of the pecans.