I developed this recipe over the years from a recipe passed on to me by an old friend and fellow baker. I often get the same response when people try it for the first time, it goes something like "I've been to Key West and this is better then any key lime pie I had there". So give it a try and see if you don't agree. —almacucina
Preheat oven to 350 degrees. In a medium bowl stir butter into crumbs until all butter is absorbed. Press into bottom and sides of a 10 inch pie pan. Bake for 10 minutes, cool on wire rack.
filling and meringue
In a heavy bottomed pot whisk together 1/4 cup heavy cream (reserve the rest for later), 3/4 cups of sugar, lime juice, lemon juice and corn starch. Cook on medium heat, stirring often until mixture thickens, about 5 minutes. Remove from heat and whisk in rind.
Whip reserved heavy cream until stiff and fold into lime mixture along with sour cream. Chill for one hour.
If toasting meringue in the oven preheat to 425 degrees or if you have a top broiler turn on high. Fill pie crust with lime filling. In an electric mixer with a whip attachment add egg white and cream of tartar. Whip on low until foamy then start slowly adding 1/2 cup of sugar. After all sugar has been incorporated into the egg whites whip on high until meringue is firm but still soft. Pipe or spread meringue over pie filling using any decorating tricks you may have in your bag. I like to just use a decorating spatula by slightly tapping the meringue and then pulling up on the spatula to create little peaks all over the pie.
Carefully place pie in oven until meringue is toasted. You may have to tune it several times to get it uniform, just be careful not to burn yourself. You could also toast meringue using a propane kitchen torch if you're well versed in that technique.