LONG BEACH LIME PIE

LONG BEACH LIME PIE image

Yield 2 pies

Number Of Ingredients 10

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

Steps:

1. Preheat oven to 350 degrees. In a bowl, mix graham cracker crumbs, butter, 1/2 cup of sugar.Press over bottom and sides of two 9" pie pans. Bake until pale golden - 5 mins. If crusts shrink, gently push up with sides of fork. Let cool. 2. Beat yolks, zest, and milk in a bowl with a mixer on high speed until thick, 5 mins. Beat in whole eggs and lime juice just to blend. Divide mixture between crusts. 3. Bake pies until filling no longer jiggles when pies are gently shaken, 20-25 mins. Cool on racks. Cover and chill at least 1.5 hours. 4. Beat crema and remaining 3 tbsp of 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. Make ahead up to 1 day through step 3, covered. Add topping up to 4 hours before serving and chill, uncovered.