Ingredients
1 (9-inch) graham-cracker crust
1 (14-ounce) can sweetened condensed milk
1/2 cup plus 2 tablespoons fresh lime juice (5 to 6 limes)
2 eggs
2 tablespoons grated lime zest
Dash of salt
Directions
Topping:
8 ounces sour cream
1/4 cup sugar
1/8 teaspoon salt
Yield: 8 to 12 servings
Prep time: 25 minutes, plus chilling for 6 hours
Make the crumb crust. If baking the crust, keep the oven on and set temperature to 350 degrees.
Place the sweetened condensed milk (not evaporated milk), lime juice, eggs, lime zest and salt in a medium mixing bowl and stir them with a whisk until they are completely mixed. Pour filling into the crumb crust (if still warm, that's fine).
Bake the pie on the center oven rack until the pie filling begins to set, 10 minutes. Increase oven temperature to 425 degrees.
Meanwhile, whisk the topping ingredients together in a small bowl. Remove pie from oven. Spread the sweetened sour cream over hot pie filling and bake at 425 degrees for 5 minutes.
The topping will be soft when you remove the pie, but it will set as it cools.
Cool pie on a rack, then chill it thoroughly for at least 6 hours before cutting and serving small wedges.