Fresh limes are a must for this perfect citrus pie. Key limes, often found only in specialty produce departments, are smaller and rounder than the more common Persian limes. They also are more yellow than green. You can substitute Persian limes, but we don't recommend using bottled lime juice for this recipe.
1 1/4 cups graham cracker crumbs
2 tablespoons granulated sugar
4 tablespoons butter, melted
2 (14-ounce) cans sweetened condensed milk
1 1/4 cups Key lime juice
2 large eggs, lightly beaten
1/2 cup crème fraîche or sour cream
2 tablespoons powdered sugar
Garnishes: grated lime zest and lime slices
How to Make It
Preheat oven to 325°. Mix graham cracker crumbs, granulated sugar, and butter with hands; press firmly into a 10-inch pie plate. Bake at 325° for 15 minutes or until lightly browned. Remove and let stand 15 minutes.
Whisk together condensed milk, lime juice, and eggs until well blended. Pour into crust, and bake at 325° for 18 to 20 minutes or until set. Chill at least 4 hours.
Combine crème fraîche and powdered sugar. Spread evenly over pie, and garnish, if desired.
Macadamia Key Lime Pie: Substitute 1/4 cup chopped dry roasted macadamia nuts for 1/4 cup graham cracker crumbs, and add to 1 cup crumbs. Proceed as directed. Sprinkle additional 1/4 cup chopped dry roasted macadamia nuts evenly over topping.
You can substitute the more widely available Persian limes for Key limes but avoid the bottled juice. Instead of the usual meringue or whipped cream topping, I prefer sweetened crème fraîche and a last-minute squeeze of fresh lime.