질문하기
Mexican lime pie with a tart, creamy filling and graham cracker crust is a refreshing classic. This family-friendly dessert is a tangy, sweet, easy-to-make treat for any occasion.
Preheat your oven to 350°F (175°C). In a bowl, combine the graham cracker crumbs with melted butter and a pinch of salt, mixing until the crumbs are evenly moistened.
Press the crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish to form the crust. Bake for 8-10 minutes until lightly golden and set. Allow to cool completely before filling.
In a large mixing bowl, beat the softened cream cheese until smooth. Add sweetened condensed milk, lime juice, lime zest, vanilla extract, and salt. Continue beating at medium speed until the mixture is silky and homogenous.
Pour the creamy lime filling into the cooled crust. Use a spatula to spread evenly, smoothing the top for a neat presentation.
Refrigerate the Pay de Limón for at least 3 hours (or preferably overnight) to fully set the filling for a firm, sliceable texture. Serve well chilled and garnish with extra lime zest if desired.
