• Cooking Time:
  • Servings: One pie, 4-6 servings
  • Preparation Time:


  • Graham cracker crust:
  • 2 cups graham cracker crumbs
  • 3 Tablespoons melted butter or margarine
  • OR
  • Coconut crust:
  • 1/3 cup butter
  • 1 cup flour
  • 1/2 cup toasted coconut
  • 3 T. milk
  • Filling:
  • 1 envelope gelatin
  • 1/4 cup water
  • 1/2 cup sugar
  • 1/2 cup plus 2 T. freshly squeezed lime juice
  • 2 teaspoons grated lime peel
  • 4 eggs, seperated
  • 1/2 cup sugar


  • To make graham cracker crust:
  • 1. Blend cracker crumbs with butter. Press into 10-inch pie plate. Bake at 375 degrees (F) for 8 to 10 minutes. Set aside.
  • To make coconut crust:
  • 2. Cut butter into flour. Add toasted coconut with milk. Roll out, press into pie plate and bake at 400 degrees (F) for 8 minutes.
  • Filling:
  • 1. Dissolve gelatin in the 1/4 cup water.
  • 2. In saucepan, combine cugar, lime juice and grated peel. Bring to a boil, stirring until sugar is dissolved. Reduce heat. Add gelatin and stir until dissolved. Remove from heat.
  • 3. Beat egg whites until the form soft peaks. Add additional 1/2 cup sugar, slowly, until stiff but not dry.
  • 4. Beat egg yolks. Slowly pour lime mixture into the beaten egg yolks, stirring constantly. Cool quickly in freezer or bowl of ice, until slightly thickened.
  • 5. Fold in egg whites. Pour into crust. Chill for about 3 hours or until firm


*This is a no-bake pie that uses raw eggs*

Categories: Dessert  No Bake/Cook  Pie  Tangy 

Author Credit: My Great Recipes

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