This crowd-favorite custard pie is creamy, tart, and sweet, and as the name suggests, requires one coveted ingredient: key limes. Key limes are not the familiar, deep green fruit commonly found at supermarkets, instead, they’re smaller, yellowish, and very tart. These specialty limes with floral notes are no longer commercially grown in the Florida Keys, but imported key limes can be found at grocers if you’re lucky. Often it’s bottled key lime juice that’s used for this luscious dessert. But fret not, the zest and juice of standard Persian limes, those found at supermarkets, will do just fine. This decadent and bright dessert is perfect for summer gatherings and these seven upgrades to your favorite key lime pie recipe are guaranteed to surprise and delight. To brown the butter, heat the butter in a small saucepan over medium and cook, swirling the pan throughout, until the butter is melted and foam forms on the surface. The milk solids will drop to the bottom of the pan and begin to brown. Once the butter smells nutty and you spot solids that are golden brown, remove the pan from the heat and pour the butter into a heatproof bowl. The browning happens quickly, so watch the butter carefully to avoid over-browning. If using the brown butter in a pastry crust, you will have to chill until firm to use the butter cold. But if you’re doing a graham cracker crust, just let the brown butter cool slightly before mixing it with the rest of the ingredients. RELATED: 21 Classic, Delicious Cookie Recipes RELATED: Heavy Cream, Whipping Cream, or Half-and-Half? Here’s What to Use When
