Kona Lime Pie

by Christina Pettersen

Yield: 6 pies

Portion: 1 slice

Num Portions 36



6 ea   graham cracker crust

18 oz cream cheese

45 oz condensed milk

18 ea egg yolks

20 oz kona lime juice

13 ea egg whites

3 tbsp       sugar

7 ea   gelatin leaves, bloomed



candied kona lime zest

whipped cream


Paddle cream cheese until soft

Very slowly add sweetened condensed milk, scrapping well to avoid lumps Gently melt bloomed gelatin and stir in

Add egg yolks and mix well

Add lime juice and mix well

Beat egg whites and sugar to soft peaks

Fold in beaten egg whites gently

Divide mixture between the six pie shells

Bake @320 for 15-20

Cool, wrap and freeze


Cut each pie into six slices and garnish with whiped cream and candied zest