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Serves 8
Ingredients
- 1/2 cup lime juice (3 to 4 limes)
- 4 teaspoons grated lime zest
- 4 egg yolks
- 1 14-ounce can sweetened condensed milk
- 11 graham crackers, processed to fine crumbs
- 3 tablespoons granulated sugar
- 5 tablespoons unsalted butter, melted
Timing
Preparation time
20 minutes
Waiting time
240 minutes
Total time
260 minutes
Preparation
- Whisk the egg yolks and lime zest together in a bowl until tinted light green.
- Beat in milk, then juice and set aside at room temperature till it thickens.
- Preheat oven to 325 degrees.
- Mix graham cracker crumbs and sugar in another bowl.
- Add butter and stir with a fork until well blended.
- Pour this mixture into a 9-inch pie pan and press over the bottom and up the sides of the pan. Try using the bottom of a measuring cup to make sure the graham cracker mixture forms a firm crust on the bottom of the pie pan.
- Bake on the center rack for about 15 minutes until the crust is lightly brown, remove and let cool to room temperature.
- Pour the lime filling into crust, spread evenly, and then bake for 15 minutes until the center sets, but still wiggles when shaken.
- Remove from oven and cool to room temperature.
- Refrigerate for at least three hours until well chilled.