Limeade Pie With Graham Nut Crust Recipe

Name: Limeade Pie With Graham Nut Crust
Prep time: 45 min
Cook time: 135 min
Total time: 180 min
Yield: Serves 1 or more
Ingredients: Reduced Fat Cream Cheese; Cream Cheese; Granulated Sugar; Zest of 3 limes; Juice of 4 limes; 1 cup pecan halves; Low Fat Graham Crackers; ½ cup granulated sugar + 1 cup powdered sugar; ¼ teaspoon salt; Unsalted Butter

This refreshing Limeade Pie boasts a buttery, toasted pecan graham cracker crust and a tangy, creamy lime filling. Made with freshly squeezed lime juice for the most vibrant flavor, this no-bake pie (after crust baking) is the perfect summer dessert! Cool, creamy, and bursting with citrusy goodness – it's a guaranteed crowd-pleaser.

Prep Time 45 mins

Cook Time 135 mins

Calories 316.6 kcal

Protein 8g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Limeade Pie With Graham Nut Crust

Reduced Fat Cream Cheese
Cream Cheese
Granulated Sugar
Zest of 3 limes
Juice of 4 limes
1 cup pecan halves
Low Fat Graham Crackers
½ cup granulated sugar + 1 cup powdered sugar
¼ teaspoon salt
Unsalted Butter

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How to Make Limeade Pie With Graham Nut Crust

**Toast Pecans:** Preheat oven to 350°F (175°C). Spread 1 cup pecan halves in a single layer on a rimmed baking sheet. Toast for 8-10 minutes, or until fragrant, stirring halfway through. Let cool completely.
**Make Crust:** In a food processor, pulse 1 ½ cups graham cracker crumbs until fine. Add ½ cup granulated sugar, ¼ teaspoon salt, and the toasted pecans. Pulse to combine.
**Add Butter:** Add 6 tablespoons (3 ounces) cold unsalted butter, cut into cubes, and pulse until the mixture resembles coarse crumbs.
**Press into Pan:** Press the crust mixture firmly into a 13 ½ x 4 ¼ inch rectangular tart pan with a removable bottom. Bake for 8-10 minutes, or until golden brown.
**Cool Crust:** Remove from oven and let cool completely on a wire rack.
**Make Filling:** In a food processor, beat 16 ounces cream cheese until smooth. Add 1 cup powdered sugar and beat until combined.
**Add Lime:** Add the zest of 3 limes and the juice of 4 limes. Pulse until just combined. Do not overmix.
**Fill Crust:** Pour the lime filling into the cooled crust. Gently spread evenly.
**Chill:** Cover the pie tightly with plastic wrap, inserting toothpicks around the edges to prevent sticking. Refrigerate for at least 2 hours, or preferably overnight, to allow the filling to set completely.
**Serve:** Slice and serve chilled. Garnish with lime wedges and extra pecans, if desired.