KEY LIME PIE

Let's Cook

1. Step 1.

   In a food processor, crush 2¾ cups saltine crackers (about 1½ sleeves) until some larger pieces remain; do not pulverize into dust. Add 3 tablespoons sugar and pulse to combine, then drizzle in ½ cup (1 stick) melted butter and pulse until the mixture resembles wet sand. Transfer the crumb mixture to a 9-inch pie tin, reserving ¼ cup for topping. Wash the food processor bowl.

2. Step 2.

   Using your hands, press the crumb mixture firmly into the bottom and up the sides of the pie tin. The crust will still seem a bit loose. Place the crust in the freezer for 10 minutes while you make the filling.

3. Step 3.

   In the clean food processor bowl, combine 2 ounces cream cheese (room temperature), 1 (14-ounce) can sweetened condensed milk, 2 large egg yolks, and 1 tablespoon lime zest. Pulse until smooth. Add ½ cup lime juice (from 4–5 limes) and ½ teaspoon orange blossom water; pulse until just combined. Set aside.

4. Step 4.

   Preheat the oven to 325°F.

5. Step 5.

   Spread the reserved ¼ cup cracker crumbs on a baking sheet. Bake the pie crust and the crumbs together: toast the crumbs until golden brown, about 10 minutes; bake the crust until golden brown, about 20 minutes. Remove both from the oven and let cool completely.

6. Step 6.

   Pour the lime filling into the cooled crust. Bake for 15–20 minutes, until the filling is set and no longer jiggly in the center. Cool the pie completely at room temperature.

7. Step 7.

   Once cooled, spread the whipped cream over the top, leaving the crust edges exposed. Smooth with an offset or rubber spatula, then sprinkle the toasted cracker crumbs over the whipped cream. Serve immediately or refrigerate for up to 3 days.