Crust:

• 1 ½ cups
  (150 g)
  graham cracker crumbs, about 13 rectangles
• 1 tablespoon
  
  brown sugar
• 8 tablespoons
  (113 g)
  salted butter, melted

Lime Curd:

• ¼ cup
  (57 g)
  salted butter
• 1 cup
  (212 g)
  granulated sugar
• ½ cup
  
  fresh lime juice (see note)
• 2
  
  large eggs, lightly beaten
• Pinch
  
  of salt
• 1 tablespoon
  
  fresh lime zest

White Chocolate Cheesecake:

• 8 ounces
  (227 g)
  cream cheese, softened
• ⅓ cup
  (38 g)
  powdered sugar
• ½ cup
  
  sour cream
• ¼ cup
  
  fresh lime juice
• 4 ounces
  (113 g)
  white chocolate, melted and cooled until no longer warm but still pourable
• 1 teaspoon
  
  fresh lime zest, zest limes before juicing!
• 1 cup
  
  heavy whipping cream

• For the crust: Preheat your oven to 350 degrees F (175 C). In a medium bowl, combine the finely crushed graham cracker crumbs, brown sugar, and melted butter. Mix thoroughly until the crumbs are evenly moistened. Press this mixture firmly into the bottom and slightly up the sides of a 9-inch pie pan. Bake for 8-10 minutes, or until the crust becomes fragrant and lightly golden brown. Allow the crust to cool completely on a wire rack while you prepare the other delicious components of the pie. A fully cooled crust is crucial for the layers to set properly.
• For the lime curd: In a medium saucepan, melt the butter over medium heat. Once melted, add the granulated sugar, fresh lime juice, lightly beaten eggs, and a pinch of salt. Cook this mixture, whisking constantly, for approximately 10 minutes. The cooking time can vary depending on your stovetop’s heat, but you’ll know it’s ready when the mixture bubbles and thickens to the consistency of a soft pudding. To ensure a perfectly smooth curd and remove any tiny bits of cooked egg, immediately strain the mixture through a fine-mesh sieve into a clean bowl. Stir in the fresh lime zest. Press a piece of plastic wrap directly onto the surface of the curd to prevent a skin from forming and refrigerate until it is completely cool and firm to the touch. This can take several hours or be done a day in advance.
• For the cheesecake topping: In a medium bowl, using an electric hand mixer (or the paddle attachment of a stand mixer), beat the softened cream cheese and powdered sugar together until the mixture is exceptionally smooth and free of any lumps. Add the sour cream and fresh lime juice, mixing until just combined. Gently fold in the melted and cooled white chocolate, whipping until the cheesecake filling is creamy and noticeably thick. Ensure the white chocolate isn’t warm when added to prevent separation.
• In a separate medium bowl, using the electric mixer (no need to clean the beaters after the cheesecake mixture) or a stand mixer fitted with the whisk attachment, beat the heavy whipping cream until stiff peaks form. The cream should hold its shape firmly.
• Carefully fold the whipped cream into the cream cheese mixture using a rubber spatula. Use gentle strokes to combine until the mixture is evenly incorporated and airy, without deflating the cream.
• Now, it’s time to assemble your masterpiece! Spread the completely cooled lime curd evenly over the baked and cooled graham cracker crust. Then, carefully dollop the creamy white chocolate cheesecake filling over the lime curd layer and gently spread it out to create a smooth, even surface.
• For a beautiful finish, sprinkle additional fresh lime zest over the top of the pie. If desired, you can also arrange thin fresh lime slices to decorate the top, adding an extra touch of elegance and reinforcing the lime theme.
• Chill the assembled pie in the refrigerator for at least 4 hours before serving. This crucial chilling time allows all the layers to set properly and the flavors to meld beautifully. For best results and convenience, the pie can easily be made a full day ahead of time.

Crucial Tip: Zest Before Juicing! Always remember to zest your limes before you cut and juice them. Zesting a whole, firm lime is significantly easier and more efficient than trying to zest a juiced, softened lime. This simple trick ensures you get maximum zest with minimal effort.

Planning Ahead for Perfection: The lime curd component of this pie is wonderfully flexible and can be prepared up to a week in advance and stored in the refrigerator. This allows you to break up the preparation process, making assembly on the day of serving much quicker. Remember that the fully assembled pie requires a minimum of four hours to chill and set properly, so plan your dessert schedule accordingly. Making it a day in advance is highly recommended for optimal flavor and texture.