Ingredients
Units
Scale
Crust:
- 1 1/2 cups graham cracker crumbs (10 crackers)
- 1/4 cup sugar
- 6 tablespoons butter, melted
Filling:
- 6 large egg yolks, at room temperature
- 1/4 cup sugar
- 1 can (14-ounce) sweetened condensed milk
- 2 tablespoons grated lime zest
- 3/4 cup freshly squeezed lime juice (4 to 5 limes)
Topping:
- 1 cup cold heavy cream
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- Thin lime wedges
Garnish (optional):
- thin lime wedges
Instructions
- Preheat the oven to 350 degrees.
For the crust:
- Combine the graham cracker crumbs, sugar, and butter in a bowl. Press into the bottom and up the sides of a 9-inch pie pan. Bake for 10 minutes. Allow to cool completely.
For the filling:
- Beat the egg yolks and sugar on high speed in the bowl of an electric mixer fitted with a paddle attachment until thick (should take about 5 minutes).
- With the mixer on medium speed, add the condensed milk, lime zest, and lime juice. Pour into the cooled, baked pie shell and freeze for a couple hours before adding the whipped cream on top.
For the topping:
- Beat the heavy cream on high speed in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the sugar and vanilla and beat until firm. Spoon or pipe decoratively onto the pie and decorate with lime. Freeze for several hours or overnight.
Notes
- Make sure you give this pie plenty of time in the freezer. Like I mentioned in my post, the longer this is in the freezer, the better. I always make it the day before so it can freeze overnight.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: American