- Preheat oven to 350
- Combine crumbs, sugar and butter. Mix until wet and sandy. Press into sides and bottom of 9-inch pie pan. Bake 12 minutes or until lightly browned.
- Beat egg yolks and lime zest at high speed until light colored and airy for about five minutes. Gradually add condensed milk and continue to beat until thick, about 3-4 minutes, Gradually add condensed milk and continue to beat until thick, about 3-4 minutes more. Lower mixed speed and add lime juice, mixing until just combined. Pour into crust. Bake 14 minutes until set. (King Arthur recipe says to cook 25 minutes and until it reaches 145 degrees. I don’t do this.)
- Refrigerate 4-6 hours, and then place in freezer for 15 minutes prior to cutting. Dollop with whipped cream before serving. (You can sprinkle with additional lime zest for decoration if you want.)
