There are differences between Key limes and the limes we find in stores (commonly called “Tahitian” or “Persian,” even though they are not grown in Iran). Key limes (also called Mexican or West Indian limes) are the most common lime found throughout the world; the U.S. is the exception in preferring the Persian lime.  If you don’t want to mess with juicing a lot of Key limes (which are more expensive too) head for the Mexican markets and get the limes there.  If that is not possible, go with the Persian limes.  Bottled lime juice is not a choice – tastes sooo fake!

Ingredients:  For the almond crust:

• 1⅔ c almonds (blanched or un-blanched), ground to a fine powder in a blender or food processor (be careful not to over-process or you’ll end up with almond butter!)
• 3 Tab butter, melted
• 3 Tab sugar

Ingredients:  For the filling:

• One 14-ounce can sweetened condensed milk
• One 8-ounce block cream cheese, room temperature (room temp is important so the filling isn’t lumpy)
• ½ c key lime juice, fresh
• 2 tsp fresh lime zest

Ingredients:  For the topping:

• 1 c heavy or whipping cream
• 3 Tab powdered sugar
• 1 lime, sliced and zested, optional

Instructions:   Make the crust:

1. Preheat oven to 350°.
2. Mix the ground almonds, melted butter, and sugar together in a small bowl until well mixed.
3. Pour into an 8 or 9-inch round pie pan.
4. Use the back of the spoon to spread and press the mixture together to cover the bottom and sides of the pan.
5. Bake for 8 to 10 minutes, until just beginning to look golden and dry.
6. Let cool.  (You could also just buy a graham cracker crust).

Directions:   Make the filling:

1. In the bowl of an electric mixer fitted with the whisk attachment, blend the cream cheese until smooth.
2. Add the sweetened condensed milk, mixing until smooth.
3. Add the lime juice, mixing until smooth, once again.
4. Mix in the lime zest.
5. Pour into the cooled pie crust.
6. Refrigerate at least 2 hours, preferably overnight.

Directions:  For top:

1. Pour the heavy cream into the bowl of an electric mixer fitted with the whisk attachment.
2. Add the powdered sugar and mix on high speed until holds stiff peaks.
3. Smooth over the pie, or use a piping bag to pipe designs if you wish.
4. Top with lime slices and zest.
5. Serve ice cold.  (Or go for the canister of real whipped cream and call it easy.)

Serves: 6 to 8

Source: Big Girls Small Kitchen