Key limes are essential for a key lime pie. That makes sense, doesn't it?

The difference between key limes and regular limes? A key lime has a thinner rind than most other lime types and is more acidic, but it has a sweeter taste than any other lime types. Its flavour is also different. It has a stronger, more intense, and tart taste.

Now that we understand each other, I just want to let you know that I made a key lime pie recently and it's the easiest pie in the world to make. (Well, that's a guess. I haven't made any other pies before, but this was so easy that I can imagine others would be more difficult.) Also, it tasted quite good.

Voila.

While there are a lot of key lime pie recipes to choose from, I opted for the Martha Stewart one (duh) and here's her recipe.

Ingredients

1 1/2 cups graham-cracker crumbs
6 tablespoons unsalted butter, melted and cooled
5 tablespoons sugar
1/2 cup freshly squeezed key-lime juice (from real key limes)
1 tablespoon grated Key lime zest, plus more for garnish
1 1/2 cups heavy cream, chilled
1 can (14 ounces) can sweetened condensed milk
4 large egg yolks

Instructions

Heat oven to 375 degrees. Combine graham-cracker crumbs, butter, and 3 tablespoons sugar in a medium bowl; mix well. Press into a 9-inch pie plate, and bake until lightly browned, about 12 minutes. Remove from oven, and transfer to a wire rack until completely cooled.
Lower oven to 325 degrees. In a medium bowl, gently whisk together condensed milk, egg yolks, Key lime juice, and zest. Pour into the prepared, cooled crust.
Return pie to oven, and bake until the center is set but still quivers when the pan is nudged, 15 to 17 minutes. Let cool completely on a wire rack.
Shortly before serving, combine cream and remaining 2 tablespoons sugar in the bowl of an electric mixer fitted with a whisk attachment. Whisk on medium speed until soft peaks form, 2 to 3 minutes. Spoon over cooled pie; garnish with zest. Serve immediately.