The Lemon Pie with Nest Milk — or Torta de Limão com Leite Ninho, as it’s often called in Brazil — is a dreamy, no-fail dessert that beautifully blends the creaminess of sweetened condensed milk, the smooth richness of heavy cream, and the nostalgic flavor of powdered milk (Leite Ninho). The tangy kick of fresh lime juice perfectly balances the sweetness, resulting in a refreshing, melt-in-your-mouth treat.
This pie is elegant enough for celebrations yet easy enough to make on any day when you’re craving something light, sweet, and citrusy.
Ingredients
For the Base
- 10 tablespoons (1 ¼ sticks / 140 g) butter or margarine, melted
- 2 packages Maria cookies (or graham crackers, about 200 g total)
For the Lime Mousse with Nest Milk
- ½ envelope unflavored gelatin
- 3 tablespoons water (to hydrate the gelatin)
- ⅔ cup freshly squeezed lime juice (150 ml)
- 1 cup powdered milk (Nest Milk or other high-quality brand)
- 1 small carton heavy cream (250 ml / 8.45 oz)
- 1 small can sweetened condensed milk (396 g / 14 oz)
For Assembly
- ⅔ cup whipped cream (150 ml), beaten to stiff peaks
- Lime zest, to taste, for garnish
Instructions
Step 1: Prepare the Base
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Crush the cookies:
Place the Maria cookies (or graham crackers) in a food processor and pulse until they become fine crumbs. If you don’t have a processor, place them in a sealed plastic bag and crush with a rolling pin. -
Add the butter:
Pour in the melted butter or margarine and mix until the crumbs are evenly moistened and have a sandy, cohesive texture. -
Form the crust:
Press the mixture firmly into the bottom and sides of a 20 cm (8-inch) removable-bottom round tart pan. Use the back of a spoon or the bottom of a glass to press evenly. -
Bake:
Place in a preheated oven at 356°F (180°C) for about 10 minutes, just until lightly golden and fragrant. -
Cool:
Remove from the oven and set aside to cool completely before adding the filling.
Step 2: Prepare the Lemon Mousse with Nest Milk
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Hydrate the gelatin:
In a small bowl, add 3 tablespoons of water to the gelatin powder and let it sit for a few minutes until it blooms (absorbs the water). Then dissolve it according to the package directions — usually by gently heating it in a microwave or double boiler until clear and liquid. -
Blend the filling:
In a blender, combine sweetened condensed milk, heavy cream, powdered milk, and fresh lime juice. Blend for about 1–2 minutes, until smooth and creamy. -
Add the gelatin:
With the blender running on low speed, pour in the dissolved gelatin and blend briefly to fully incorporate. -
Check consistency:
The mixture should be smooth, thick, and slightly tangy. Taste for sweetness — if you prefer more tartness, add an extra teaspoon of lime juice.
Step 3: Assemble the Pie
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Pour the mousse over the crust:
Once the cookie base has cooled, pour the lemon mousse evenly into the prepared crust. Use a spatula to smooth the top. -
Chill to set:
Cover the pan lightly with plastic wrap and refrigerate for at least 6 hours, or until firm. Overnight chilling is ideal for the best texture and flavor. -
Add the whipped cream:
After the mousse has set, spread or pipe the whipped cream on top. For a clean, professional look, use a piping bag with a star tip to decorate the edges or the entire surface. -
Garnish:
Finish with fresh lime zest for a burst of color and an aromatic citrus touch. -
Final chill:
Refrigerate for another 2 hours before serving. When ready, gently unmold the pie and transfer it to a glass serving platter.
Serving Suggestions
This lemon pie shines as a standalone dessert, but you can elevate it even further with creative pairings:
- Fresh berries: A handful of blueberries, raspberries, or sliced strawberries adds a pop of color and natural acidity.
- Coconut flakes: Sprinkle toasted coconut on top of the whipped cream for a tropical twist.
- White chocolate curls: Add elegance and sweetness to contrast the tangy filling.
- Mini pies: Divide the crust and mousse among small dessert glasses or ramekins for individual servings — perfect for parties.
- Frozen dessert: Chill the pie in the freezer for 2–3 hours for a semi-frozen texture similar to ice cream.
Tips for Success
- Use fresh lime juice: Bottled juice won’t give the same vibrant, zesty flavor.
- Don’t skip the gelatin: It helps the mousse hold its shape while remaining light and creamy.
- Quality matters: The flavor of powdered milk can vary — Leite Ninho (Nestlé) is preferred for its richness and smooth texture.
- Avoid overmixing: Once the gelatin is added, blend only briefly to prevent bubbles from forming in the mousse.
- Chill thoroughly: Proper refrigeration ensures the pie sets beautifully and slices cleanly.
Storage and Make-Ahead Tips
- Refrigeration: Store covered in the refrigerator for up to 4 days.
- Freezing: Wrap the pie tightly and freeze for up to 2 months. Thaw in the refrigerator before serving.
- Make ahead: The pie can be made 1–2 days before serving — the flavor actually improves as it chills and the lime infuses the mousse.
Frequently Asked Questions (FAQs)
1. What is “Nest Milk”?
Nest Milk (Leite Ninho) is a premium powdered milk brand from Nestlé, known for its creamy taste and smooth texture. It’s a staple in many Brazilian desserts and gives this pie its signature flavor. You can substitute with any full-cream powdered milk if Nest Milk isn’t available.
2. Can I make this pie without gelatin?
Yes, but the texture will be softer, almost like a mousse or pudding. If skipping gelatin, keep the pie well-chilled and serve in cups rather than unmolding it.
3. Can I use lemon instead of lime?
Absolutely. Lemon provides a slightly sweeter and less tangy flavor. Adjust the juice amount to your taste preference.
4. Why is my mousse too runny?
This can happen if the gelatin wasn’t properly dissolved or the pie wasn’t chilled long enough. Make sure to hydrate and melt the gelatin completely before blending, and refrigerate the pie for at least 6 hours.
5. What can I use instead of Maria cookies?
You can substitute graham crackers, digestive biscuits, or shortbread cookies — all work beautifully.
6. Can I make this dessert without baking the crust?
Yes. If you prefer a no-bake version, simply press the crumb mixture into the pan and refrigerate for 30 minutes to firm up before adding the filling.
7. How do I get clean slices?
Use a knife dipped in hot water, wipe between cuts, and slice gently for perfect, neat servings.
8. Can I make it in a square pan?
Yes. An 8×8-inch square pan works well if you prefer square slices for easier portioning.
9. Is it possible to flavor the whipped cream?
Definitely. Add a touch of vanilla extract, lemon zest, or even powdered milk to the whipped cream for a layered flavor profile.
10. What’s the best way to serve it?
Serve chilled, ideally right out of the refrigerator. A cold, creamy texture enhances the balance between sweetness and citrusy tang.
Conclusion
This Lemon Pie with Nest Milk is a celebration of smooth creaminess, tangy brightness, and nostalgic flavor — a true masterpiece in the world of no-bake desserts. The combination of powdered milk and lime creates a unique, velvety mousse that’s both refreshing and indulgent.
Perfect for summer gatherings, birthdays, or Sunday family lunches, this pie will impress guests while being surprisingly simple to prepare. Every bite melts in your mouth, leaving a balance of sweet and zesty flavors that make it unforgettable.
Once you make it, you’ll understand why this Brazilian-inspired dessert is often called “the most amazing lemon pie in the world.”