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1
Preheat the oven to 350 degrees F.
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2
In the bowl of a food processor, add the graham crackers and salt and finely chop.
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3
Pour the graham cracker crumbs into a bowl and slowly add all of the butter.
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4
Mix until the crumbs are well incorporated and stick together.
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5
Press into an 8-inch springform pan, forming a 2-inch crust going up the side.
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6
Bake until the crust just sets, 7 to 10 minutes.
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7
Remove from the oven and refrigerate to cool.
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8
In a bowl, whisk the egg yolks with the sweetened condensed milk.
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9
Then slowly add in the lime juice and zest.
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10
Pour into the cooled crust and bake until the custard sets with just a slight jiggle, 12 to 15 minutes.
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11
Keep an eye on this, as it can overcook easily.
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12
Place in the refrigerator and cool at least 6 hours, or overnight.
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13
Serve with the Mango Coulis and Chile Spiced Whip Cream.
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14
Puree the mangoes with 1/2 cup water and the sugar in a food processor.
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15
Strain into a saucepan and cook over medium heat until thick and reduced, about 20 minutes.
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16
Refrigerate.
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17
In a stand mixer, whip the heavy cream, confectioners' sugar and chile powder until fluffy but firm peaks form.
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18
Be careful not to over-whip or it will become grainy.
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19
Adjust the seasoning, if necessary.
