Bake in the preheated oven for 5 to 8 minutes until tiny pinhole bubbles appear on the pie’s surface. The filling should be wobbly but not browned.
Transfer the pie to a wire rack to cool, then chill it thoroughly in the refrigerator for about 1 hour before serving.
Garnish with lime slices and whipped cream if desired.
Enjoy!
It’s a running joke that whenever I whip up this recipe, there’s never a single bite remaining for the next day
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My daughter-in-law made this for brunch and I requested the recipe immediately. No leftovers!
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