Long Beach Lime Pies

1. 1

   Preheat oven to 350u00b0. 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.

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.

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.

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.

5. 5

   *Buy at a grocery store or Latino market.

6. 6

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

7. 7

   Note: Nutritional analysis is per serving.

8. 8

   Allow 3 1/2 hours to cool and chill.

* Per serving · 4 servings · Values may vary.

No additional tips available.