Lime and White Pepper Cream Pie


For the Crust

  • 125 g of butter
  • 115 g of icing sugar
  • 1 egg yolk
  • 300 g of flour

For the Lime cream

  • juice and zest of 4 limes
  • 125 g of butter
  • 150 g of eggs
  • 150 g of sugar
  • 4 g of gelatine
  • ground White Kampot Pepper

For finishing

  • the zest of 1 lime
  • 5 grains of Kampot Pepper


  1. To prepare the dough: whip butter and icing sugar until you get a cream. Add the egg yolk, then the flour and blend until you get a homogenous dough, but do not blend for too long. Cover and refrigerate for 2 hours. 
  2. Remove dough from fridge and roll it out. Line the bottom of the pie pan with parchment paper. Then gently place the dough in the pan and mould it to the sides. Bake at 160 C until the dough is lightly coloured. Set aside. 
  3. For the lime cream: soak the gelatin in a blow of water (follow package instructions). In a pot, mix lime zest and lime juice with butter, and bring to a boil. Beat eggs and sugar with a blender until the mixture turns white and add it to the lime and butter mixture. Cook at low temperature for 5 minutes while whisking. Remove from heat and add the rehydrated gelatin, then the ground white pepper. Pass through a sieve and set aside. 
  4. Add the lime cream to the pie crust. Sprinkle with lemon zest and a few grains of Kampot pepper. 


If you would like to add meringue: pre-heat oven to 90 C. Beat 100 g of egg whites until stiff, add 100 g of sugar a little at a time and then add 100 g of icing sugar. Pour the meringue into a pastry bag and decorate the pie. Using a kitchen blowtorch, burn the surface of the meringue before serving.