Preheat oven to 425°F/220°C.

Prepare the pie crust as instructed on the package or search “Vegan Pie Crust” to follow our recipe for a vegan pie crust recipe.

To prepare the pie filling, in a saucepan with 2 slightly beaten egg yolks , skip it for vegan version: add 1/3 cup (83 mL) cold water, add pouch contents and whisk until smooth. Add in 2 cups (500 mL) hot water and mix well. 

Cook over MEDIUM HIGH heat, stirring continuously for approximately 5 minutes. When bubbles first break the surface, continue to boil and stir for 30 sec. Remove from stove top and stir in 1 tbsp butter or non-dairy alternative for vegan version of the pie.

Cool for 5 minutes, stirring twice. Product will continue to thicken as it cools.

Pour into baked, cooled 9” (23 cm) pie shell. Cool on counter for 3 hours before serving. 

Pipe whipped cream of your choice (hint: for a vegan version, search “Whipped Cream” on our site for a recipe) around the edges of the pie. Top with a slice of lime for a decorative touch. Enjoy!