9-inch pie pan, lightly buttered
stand mixer with wire whisk attachment
GRAHAM CRACKER CRUST
1 wax paper-wrapped package graham crackers (1/3 of a 16 ounce box)
5 tablespoons unsalted butter, melted
1/3 cup granulated sugar
3 egg yolks
1-1/2 teaspoons lime zest (about 2 Persian limes)
1 (14-ounce) can sweetened condensed milk
2/3 cup freshly squeezed lime juice
1 cup heavy or whipping cream, chilled
1 tablespoon confectioners sugar
1. CRUST: Preheat the oven to 350 degrees F. Put the graham crackers into the bowl of the food processor and pulse until you have fine crumbs. Add the sugar and melted butter and pulse until the mixture the crumbs are all wet. Press the crumb mixture into the bottom of the prepared pie pan, pressing up the sides and forming a rounded or squared off top edge. Bake in preheated oven until golden, about 8 minutes. Set aside on a wire rack and leave the oven on.
2. FILLING: In the bowl of the stand mixer, whip the egg yolks and lime zest at high speed until fluffy, about 5 minutes. Slowly add the condensed milk and continue to whip until thick, about 3 or 4 minutes. Reduce the mixer speed to low and slowly add the lime juice, mixing just until combined. The mixture will start to thicken as soon as you add the lime juice. Pour the mixture into the crust.
3. BAKE: Bake for 10 minutes or until the filling has just set. Cool on a wire rack, then refrigerate. Freeze for 15 to 20 minutes before serving.
4. WHIPPED CREAM: Chill the mixing bowl. Using the wire whisk attachment, whip the cream and confectioners sugar until you have stiff peaks. Pipe the whipped cream around the edges and in the middle of the pie, or put a dollop on each slice.