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1 (14 oz.)
sweetened condensed milk
fresh lime juice (bottled lime juice is fine)
To make the crust: Preheat oven to 350 F.
Combine graham cracker crumbs and melted butter; press mixture against sides and bottom of a 9-inch pie pan.
Bake for 5 minutes; cool completely.
To make the filling: Beat egg yolks until thick, about 4 minutes.
Beat in condensed milk, lime juice and lime zest; pour into cooled graham cracker crust.
Cover and refrigerate for at least 4 hours.
Before serving, beat heavy whipping cream until stiff (do not sweeten) and spoon over pie.