skip to content
Everyone knows celebrations call for dessert, and to ring in Texas Co-op Power’s 75th anniversary, we’re raiding our archives. Each month, we’ll feature a retro recipe tweaked to accommodate evolving tastes and cooking methods. To kick off January’s citrus recipes, we’re sharing a Frozen Lime Pie. The recipe that ran in July 1950 featured bright green gelatin, courtesy of food coloring, and called for freezing the filling in ice cube trays before thawing it and beating until smooth. To streamline the process, we’re relying on frozen limeade and sweetened condensed milk to create a refreshing, tart-sweet pie that everyone will love.
1 1/2 cups graham cracker crumbs
1/4 cup sugar
6 tablespoons (3/4 stick) unsalted butter, melted
1 container (6 ounces) frozen limeade concentrate, thawed
1/2 can (7 ounces) sweetened condensed milk
4 ounces sour cream
4 ounces frozen whipped topping
Grated lime zest or sliced limes, for garnish
1. Crust: Preheat oven to 350 degrees. Combine the graham crumbs, sugar and butter in a bowl. Press the mixture into a 9-inch pie dish, making sure the sides and bottom are even in thickness, and bake 10 minutes, until fragrant and golden. Cool completely on a wire rack.
2. Filling: Combine the limeade and milk in a large bowl. Using a rubber spatula, fold in the sour cream and whipped topping until the mixture is smooth. Pour the mixture into the prepared pie crust and freeze overnight. Garnish with lime zest or lime slices if desired.
If time is of the essence, feel free to use a prepared store-bought graham cracker or pastry pie crust.