Recipe: My Lemon-Lime Cream Pie Can Make Any Day That Much Better!

Here is a piece of my yummy Lemon-Lime Cream Pie.

Today, I have a really scrumptious pie to tickle your palate.  My Lemon-Lime Cream Pie recipe is a beautiful marriage of a fruity lemon or lime meringue pie boosted to super flavor from its clear citrus filling made that much better in a creamy, velvety pudding like texture along with plenty of grated coconut flakes for extra delicious impact.   

This is another very simple recipe that involves prebaking your pie shell first before cooking up the pie filling. After that, you just wait for it to cool before storing in your refrigerator until it is thoroughly chilled.

I hope that by now you have decided to try my foolproof, oil pie crust recipe.  Another great thing about this recipe is that you can stretch it thin to get one larger pie or two smaller ones.  Of course, your edges won’t be as pretty as would be for one since you have less dough to work with, but you will eat less crust!  You could get one ten-inch pie shell or two smaller shells from just one recipe of my oil pie crust.  

You will need to squeeze some fresh lemon and limes and zest.  I used one larger lemon and three smaller limes that once squeezed into juice produced two-thirds cups of liquid.  Be sure to strain because you don’t want that sour pulp in that luscious filling to spoil it.