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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
Break up the graham crackers: place in a food processor and process to crumbs.
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3
(If you dont have a food processor, place the crackers in a large plastic bag: seal and then crush the crackers with a rolling pin.)
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4
Add the melted butter and sugar and pulse or stir until combined.
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5
Press the mixture into the bottom and sides of the pan, forming a neat border around the edge.
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6
Bake the crust until set and golden, 8 minutes.
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7
Set aside on a wire rack.
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8
Leave the oven on.
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9
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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10
Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer.
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11
Lower the mixer speed and slowly add the lime juice, mixing just until combined, no longer.
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12
Pour mixture into the pie crust.
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13
Bake for 10 minutes, or until the filling has set.
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14
Cool on a wire rack, then refrigerate.
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15
Freeze for 15 to 20 minutes before serving.
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16
For the topping: Whip the cream and the confectioners' sugar until nearly stiff.
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17
Cut the pie in wedges and serve very cold, topping each wedge with a large dollop of whipped cream.
