Photo: Shelly Strazis; Styling: Valerie Aikman-Smith
YieldsMakes 2 pies, each serving 9
We use Mexican limes (the West Coast name for Key limes) to create these creamy pies.

How to Make It

Step 1
1

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.

Step 2
2

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.

Step 3
3

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.

Step 4
4

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.

Step 5
5

*Buy at a grocery store or Latino market.

Step 6
6

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

Step 7
7

Note: Nutritional analysis is per serving.

Ingredients

 2 1/2 cups graham cracker crumbs
 2/3 cup butter, melted
 1/2 cup plus 3 tbsp. sugar
 2 large egg yolks plus 4 large eggs
  Zest of 8 Mexican limes* or 4 regular limes, plus more for garnish
 2 cans (14 oz. each) sweetened condensed milk
 1 1/3 cups Mexican or regular lime juice (from 2 lbs. fruit)
 1 1/2 cups Mexican crema* or regular sour cream

Directions

Step 1
1

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.

Step 2
2

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.

Step 3
3

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.

Step 4
4

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.

Step 5
5

*Buy at a grocery store or Latino market.

Step 6
6

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

Step 7
7

Note: Nutritional analysis is per serving.

Long Beach Lime Pies