2 large egg yolks (may use duck egg yolks for an extra creamy texture)
Whipped cream topping
1 cup heavy cream
1 tablespoon powdered sugar
1 teaspoon pure vanilla extract
For the crust, crush the graham crackers in a blender or food processor and pour into a bowl. Stir in the sugar and then the melted butter. Press the mixture into an 8-inch pie pan. Bake at 350º for 5 minutes. Set the crust aside and allow to cool completely.
For the filling, mix the condensed milk, lime zest, lime juice, and egg yolks in the bowl of a mixer. Set on high and mix until smooth and thickened.
Pour the lime mixture into the crust and bake for 15 minutes at 350 degrees. Allow the pie to cool, then chill in the fridge for at least one hour.
In a stand mixer or with a hand-held electric mixer, beat the heavy cream on high until it starts to thicken. Add sugar and vanilla. Continue to beat on high until it is firm. Cover and store in fridge until ready to use or prepare right before serving.
After an hour in the fridge (or longer if you have more self-control than we do), slice generous portions, add a hearty dollop of whipped cream, and enjoy!
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