(Or you can break up a package of graham crackers in a food processor, about ⅓ of a one-pound box.)
5 tablespoons butter, melted
⅓ cup sugar
3 large eggs, separated
2 teaspoons lime zest, plus 1 more teaspoon for sprinkling on top at the end (optional), about 2-3 limes (If you can find Key limes, all the better!)
1 14-ounce can sweetened condensed milk
⅔ cup freshly squeezed lime juice
¾ cup heavy whipping cream
1 to 2 tablespoons powdered sugar (or granulated sugar)
Instructions
Preheat oven to 350 degrees F. Butter or use a nonstick spray on a 9-inch pie pan.
For the graham cracker crust:
Combine graham cracker crumbs, melted butter, and sugar in the bowl of a food processor and pulse until combined.
Press the mixture into the bottom and sides of the pie pan and bake until set and golden, about 8 minutes.
Set aside on a wire rack; leave the oven on.
For the filling:
In a bowl, by hand or in an electric mixer with the wire whisk attachment, beat the egg yolks and 1 teaspoon lime zest at high speed until very fluffy, about 5 minutes.
Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer.
Lower the mixer speed and slowly add the lime juice, mixing just until combined. Pour the mixture into the crust.
Bake for 10 minutes until filling is set.
Allow to cool on a wire rack. (You can refrigerate or freeze it at this point.)
For the topping:
In a medium bowl, beat cream and sugar until soft peaks form.
Spread over the top of the chilled pie.
Refrigerate for 2 -3 hours so the cream sets before serving..
Sprinkle 1 teaspoon lime zest over the top (optional)
Recipe by Food and Friendship at https://www.foodandfriendshipsantabarbara.com/2016/03/28/shower-the-people-you-love-with-love/