Ingredients

• Lime Filling
• 4teaspoons grated lime zest
• 1/2cup lime juice from 3 to 4 limes
• 4 large egg yolks
• 1 (14-ounce) can sweetened condensed milk
• Graham Cracker Crust
• 11 graham crackers, processed to fine crumbs (1 1/4 cups)
• 3tablespoons granulated sugar
• 5tablespoons unsalted butter, melted
• Whipped Cream Topping
• 3/4cup heavy cream
• 1/4cup confectioners' sugar
• 1/2 lime, sliced paper thin and dipped in sugar (optional)

Directions

1. For the Filling: Whisk zest and yolks in medium bowl until tinted light green, about 2 minutes. Beat in milk, then juice; set aside at room temperature to thicken.

2. For the Crust: Adjust oven rack to center position and heat oven to 325 degrees. Mix crumbs and sugar in medium bowl. Add butter; stir with fork until well blended. Pour mixture into 9-inch pie pan; press crumbs over bottom and up sides of pan to form even crust. Bake until lightly browned and fragrant, about 15 minutes. Transfer pan to wire rack; cool to room temperature, about 20 minutes.

3. Pour lime filling into crust; bake until center is set, yet wiggly when jiggled, 15 to 17 minutes. Return pie to wire rack; cool to room temperature. Refrigerate until well chilled, at least 3 hours. (Can be covered with lightly oiled or oil-sprayed plastic wrap laid directly on filling and refrigerated up to 1 day.)

4. For the Whipped Cream: Up to 2 hours before serving, whip cream in medium bowl to very soft peaks. Adding confectioners’ sugar 1 tablespoon at a time, continue whipping to just-stiff peaks. Decoratively pipe whipped cream over filling or spread evenly with rubber spatula. Garnish with optional sugared lime slices and serve.

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