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We use Mexican limes (the West Coast name for Key limes) to create these creamy pies.

This Story Originally Appeared On sunset.com

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Credit: Shelly Strazis; Styling: Valerie Aikman-Smith

Recipe Summary

total:
1 hr 30 mins
Yield:
Makes 2 pies, each serving 9
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°. In a bowl, mix graham cracker crumbs, butter, and 1/2 cup sugar. Press over bottom and sides of 2 (9-in.) pie pans. Bake until pale golden, 5 minutes. If crusts shrink, gently push up with sides of a fork. Let cool.

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  • Beat yolks, zest, and milk in a bowl with a mixer on high speed until thick, 5 minutes. Beat in whole eggs and lime juice just to blend. Divide mixture between crusts.

  • Bake pies until filling no longer jiggles when pies are gently shaken, 20 to 25 minutes. Cool on racks. Cover and chill at least 1 1/2 hours.

  • Beat crema and remaining 3 tbsp. sugar in a bowl with a mixer on high speed until thick, about 3 minutes. Spread over pies, swirling topping. Scatter more lime zest on top.

  • *Buy at a grocery store or Latino market.

  • Make ahead: Up to 1 day through step 3, covered. Add topping up to 4 hours before serving and chill, uncovered.

  • Note: Nutritional analysis is per serving.

Chef's Notes

Allow 3 1/2 hours to cool and chill.

Nutrition Facts

388 calories; calories from fat 41%; protein 7.7g; fat 18g; saturated fat 10g; carbohydrates 51g; fiber 0.5g; sodium 225mg; cholesterol 117mg.
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