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1
For the graham cracker crust: Preheat the oven to 350 degrees F. Butter a 9-inch pie pan.
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2
Mix sugar and graham cracker crumbs.
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3
Add butter and stir until combined.
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4
Press the mixture into the bottom and sides of the pan, forming a neat border around the edge.
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5
Bake the crust until set and golden, 10 minutes.
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6
Set aside on a wire rack.
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7
Leave the oven on.
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8
For the filling: Meanwhile, in a electric mixer with the wire whisk attachment, beat the egg yolks and lime zest at a high speed until very fluffy, abut 5 minutes.
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9
Add the condensed milk and continue to beat until thick, 3 or 4 minutes longer.
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10
Add the lime juice, mixing just until combined, no longer.
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11
Pour mixture into the pie crust.
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12
Bake for 12-15 minutes, or until the filling has set.
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13
Cool on a wire rack, then refrigerate.
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14
Freeze for 15 to 20 minutes before serving.
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15
For the topping: Whip the cream and the confectioners' sugar until nearly stiff.
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16
Cut the pie in wedges and serve very cold, topping each wedge with a large dollop of whipped cream.
