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CRUST:
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1. Preheat oven to 350F.
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2. Combine graham cracker crumbs and sugar and stir in melted butter until the mixture comes together in an even crumbly texture.
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3. Press into a 9-inch (23 cm) square fluted tart pan and bake for 8 minutes. Allow to cool completely.
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FILLING:
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1. Preheat oven to 350F.
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2. In the bowl of an electric mixer, beat yolks on medium-high speed until pale and fluffy, about 2 - 3 minutes.
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3. Add condensed milk, lime zest, lime juice and salt, and beat to combine, about 1 minute, scraping down the sides of the bowl as needed.
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4. Pour filling into cooled graham cracker crust. Bake until set, between 10 - 15 minutes.
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5. Allow pie to cool. Once completely cooled, cover with plastic wrap and refrigerate until chilled, at least one hour, but overnight is best.
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CANDIED LIME:
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1. In a 10-inch saute pan, bring sugar and water to a boil, stirring constantly until sugar dissolves. Reduce heat to a gentle simmer.
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2. Add lime slices in a single layer, arranging them so they do not overlap.
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3. Cook until the white pith is translucent, between 30 - 40 minutes, turning the slices two or three times during cooking.
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4. Using a slotted spoon, transfer slices to a baking sheet lined with parchment paper to cool completely before using.
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5. When ready to serve, garnish the pie with the candied lime slices.
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WHIPPED CREAM:
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1. When ready to serve the pie, combine cream and icing sugar in an electric mixer and beat until soft peaks form. Serve the whipped cream on the side.
