Limes may technically be in season during blustery Winter months, but key lime pie — arguably the pinnacle of lime desserts — screams Summer. Tart, refreshing, and creamy, it's not only absolutely delicious, but also a great pie to try if you're a beginner baker, as a press-in graham cracker crust is much simpler to make than a flaky, buttery traditional pie crust.
While some will swear up and down that the juice and zest of key limes are crucial to a key lime pie's success, I'm here to tell you that's not strictly true. If you have access to the marble-sized citrus, by all means use it, but don't stress over it; I've made this recipe with both key limes and the more common Persian lime with similarly delicious results. The real secret lies in this pie's crust: In addition to the classics — graham crackers, sugar, and butter — this recipe adds a generous handful of ground almonds for subtly nutty flavor.
