- 1.5 cups graham cracker crumbs (about 9 large rectangular wafers)
- 100g butter, melted
- 3 large egg yolks
- 14 oz. sweetened condensed milk (about 440ml)
- 1 Tbsp grated lime rind (about 1 small lime's worth)
- 1/2 cup lime juice (2 to 3 limes' worth)
- 1 cup full-fat whipping cream
- 1 Tbsp powdered sugar
Preheat oven to 350 degrees F.
Crust: Mix the graham cracker crumbs and butter in a bowl. Press the mixture evenly onto the sides and bottom of a 9-inch pie tin. Bake it for 8 minutes, then let it cool to room temperature.
Filling: Beat the yolks until thick. Beat in the condensed milk, lime juice, and grated rind. Pour the mixture into the crust, then spread it evenly with a spatula. Bake it in the 350-degree oven for 15 minutes. Let it cool, then refrigerate it for at least 4 hours.
Topping: Combine the whipping cream and powdered sugar, then whip it until stiff peaks form. With a pastry bag, pipe the whipped cream into an even layer on top of the cold filling.
Refrigerate it if you're not going to serve it immediately; it should be served cold. Serves 8.
This recipe is great to make the night before you need it! Just leave the filled pie in the fridge overnight, then top it with the whipped cream the next day. It would probably also be excellent with a meringue top instead of the whipped cream — just save the egg whites and whip them with a couple tablespoons of sugar.
When buying limes, make sure to heft them in your hands and buy the heaviest ones you can find; those will be the juiciest. Not all limes are created equal, and nothing is sadder than buying a lime with a thick skin and a dry interior.