Ingredients
Equipment
Method
- Combine graham cracker crumbs and a pinch of salt in a mixing bowl, then pour in melted butter. Mix until the crumbs are evenly coated and hold together when pressed.
- Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie dish, creating an even crust. Use the bottom of a glass to smooth and compact the crust.
- Bake the crust in a preheated 350°F (175°C) oven for 8-10 minutes until fragrant and slightly golden. Remove from oven and let cool while preparing the filling.
- In a mixing bowl, whisk together egg yolks and lime zest until smooth and slightly pale in color. This helps incorporate air and develop flavor.
- Add sweetened condensed milk to the egg yolk mixture and whisk until fully combined, creating a creamy, thick filling base.
- Pour in the fresh lime juice gradually, whisking constantly until the mixture thickens slightly and becomes smooth. The filling will turn a pale green and have a slightly pudding-like consistency.
- Pour the lime filling into the cooled crust, smoothing the top with a spatula for an even surface.
- Bake the pie at 350°F (175°C) for 12-15 minutes, or until the edges are set but the center still jiggles slightly when gently shaken. Feel the slight wobble—this indicates perfect doneness.
- Remove from the oven and let cool to room temperature. Then, cover loosely with plastic wrap and refrigerate for at least 4 hours or overnight to fully set and develop flavors.
- Slice the chilled pie with a sharp knife, revealing the vibrant lime custard and crisp crust. Serve plain or with a dollop of whipped cream if desired.
Notes
For an extra burst of lime flavor, sprinkle a little additional lime zest on top before serving. To make the crust gluten-free, substitute graham crackers with gluten-free digestive biscuits and adjust baking time as needed.