Recipe

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• 4 tbsp unsalted butter (melted and cooled plus more for the pan )
• 2/3 cup shelled pistachios
• 1 cup graham cracker crumbs
• 1/4 cup sugar
• 1 tbsp grated lime zest
• 2 large egg yolks
• 1 (14 oz) can sweetened condensed milk
• 1/2 cup fresh lime juice ( from 3 or 4 limes)

• 1 Preheat oven to 350 farenheit.
• 2 Brush an 8 inch square baking pan with melted butter.
• 3 Line bottom with parchment paper, leaving a 2 inch overhang on two sides.
• 4 In a food processor, finely grind pistachios with graham cracker crumbs, sugar and zest.
• 5 Blend in butter.
• 6 Press mixture into bottom and 1/2 inch up sides of prepared pan.
• 7 Bake until lightly browned, 8 - 10 minutes. Cool crust, 30 minutes.
• 8 In a large bowl, whisk together egg yolks and condensed milk.
• 9 Add lime juice and whisk until smooth.
• 10 Pour filling into cooled crust, carefully spreading to edges.
• 11 Bake until set, about 15 minutes.
• 12 Cool in pan on wire rack then chill at least 1 hour before serving.
• 13 Using parchment paper overhang, lift out of pan and transfer to a cutting board.
• 14 Using a serrated knife, cut into 16 squares, wiping knife with a damp kitchen towel between each cut.