Step by step

Method

4 steps

1. 1

   Heat the oven to 350°F. Mix 1½ cups (150 g) graham cracker crumbs, ⅓ cup (65 g) sugar, and 6 tablespoons (85 g) melted butter until the crumbs look like wet sand. Press firmly into a 9-inch pie dish, packing the bottom and up the sides. Bake 8–10 minutes until fragrant and just starting to brown at the edges. Cool about 10 minutes so the filling doesn't melt the crust into mush.

2. 2

   Whisk one 14-oz can sweetened condensed milk with ½ cup (120 ml) fresh lime juice, 1 tablespoon lime zest, and 3 large egg yolks until completely smooth and slightly thickened — about 1 minute. The mix should look pale and creamy; if it looks separated, keep whisking.

3. 3

   Pour into the warm crust. Bake 12–15 minutes until the edges look set and the center barely jiggles when you nudge the dish — like soft-set custard, not liquid waves. Don't wait for a firm top; it firms in the fridge.

4. 4

   Cool to room temp, then refrigerate at least 3 hours (overnight is nicer) until cold and sliceable. Top with whipped cream and a little extra zest right before serving. You want a bright, creamy lime filling that slices clean over a crisp graham crust — not a runny center or a rubbery, overbaked custard.