- 3/4 pound graham crackers (About an entire normal sized box, or three packages)
- 4 Tbsp. granulated sugar
- 2 sticks melted butter
- 1/4 tsp. sea salt
- 4 egg yolks
- 1 can (14 ounces) condensed milk
- 2/3 cup fresh Key lime juice (This is about 4 limes)
- 1 lime , grated zest
- 1 cup heavy or whipping cream , chilled
- 2 Tbsp. sugar
To make filling: While the crust is resting, in an electric mixer with the wire whisk attachment, whip the egg yolks and lime zest at high speed until fluffy, or 5 to 6 minutes. Gradually add the condensed milk and continue to whip until thick, 3 to 4 minutes longer. Lower the mixer speed and slowly add the lime juice until incorporated.
Pour the mixture into the crust and bake for 15 minutes, or until the filling has just set. Cool on a wire rack, and then refrigerate for 20 minutes.
To make topping: Whip the cream and sugar at a medium speed until nearly stiff. Evenly spread the whipped cream on top of the pie, and pipe around the edges for a fancier look if desired. Place in the freezer for 20 minutes prior to serving.