Using the more common Persian limes in this dessert (instead of Key limes) would be no crime. :) However using bottled juice for this recipe absolutely would be. For best results, use freshly squeezed lime juice. Do not use bottled, even bottled "Key lime" juice, which will impart a sourness to your pie. Freshly squeezed juice is what you want.This came from Alice Alfonsi who is one half of the writing team (with her husband) that writes the excellent Coffeehouse Mysteries. I thought, yes, that's it! The pie was indeed sour! There was an aftertaste which I didn't like.
Her recipe is here, but I'll write it out, as well.
Key Lime Pie
1 (14-ounce) can of sweetened condensed milk
3/4 cup freshly squeezed (and strained) lime juice - my limes were just ordinary limes
2 (8 ounce packages) of softened cream cheese
1 graham cracker pie crust
I mixed up the first three ingredients in the electric mixer until very creamy and smooth. I poured the mix into the pie crust, and put it in the refrigerator overnight.
This is out-of-this-world delicious. I'll never make the other kind again!
This is the pie crust I used.
The suggestion was to place the foiled crust in a regular pie plate "for stability" and I did.
I didn't top it with whipped cream. It was perfect without!
I'll share this at Weekend Cooking.