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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Try it Ingredients:
1 1/4 cups graham cracker crumbs (from nine standard size crackers, or one of the 3 pkgs in the box) |
2 tablespoons sugar |
5 tablespoons unsalted butter, melted |
1 (14 ounce) can sweetened condensed milk |
4 large egg yolks |
6 tablespoons fresh lime juice |
3/4 cup very cold heavy cream |
1 tablespoon sugar |
zest from 1/2 lime |
Directions:
1. Make the crust: Put a rack in the middle of hte oven and preheat to 350. Butter a 9″ pie plate.
2. Stir together graham cracker crumbs, sugar, and butter in a bowl with a fork until well-combined. Press crumb mixture evenly onto bottom and 1/2 way up sides of pie plate. Bake for 10 minutes, take out of the oven, and leave the oven on.
3. Make the filling and bake the pie: Whisk together condensed milk and yolks in a bowl until well-combined. Add juice and whisk well (filling will thicken slightly). Pour filling into crust and bake for 15 minutes. Cool completely and put into the fridge for at least 4 hours.
4. Just before serving, whip the cream and sugar together until it just holds stiff peaks. Spread pie with cream or top each serving with a dallop and a bit of lime zest.
5. Note: If you want to make this ahead of time (1 or 2 days), don’t put the cream on it. Do that right before you serve it.
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