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 cream* or regular sour cream

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How to Make It

Step 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.

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.

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Step 2

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.

Step3

*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.

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