Equipment

Cibo processor
9-inch pie pan, lightly buttered
stand miscelatore with wire whisk attachment

Ingredients

GRAHAM cracker CRUST
1 wax paper-wrapped package graham crackers (1/3 of a 16 ounce box)
5 tablespoons unsalted butter, melted
1/3 cup granulated sugar

FILLING
3 egg yolks
1-1/2 teaspoons lime, calce zest (about 2 Persian limes)
1 (14-ounce) can sweetened condensed milk
2/3 cup freshly squeezed lime, calce juice

WHIPPED CREAM
1 cup heavy o whipping cream, chilled
1 tablespoon confectioners sugar

Preparation

1. CRUST: Preheat the forno to 350 degrees F. Put the graham crackers into the bowl of the Cibo processor and pulse until te have fine crumbs. Add the sugar and melted burro and pulse until the mixture the crumbs are all wet. Press the crumb mixture into the bottom of the prepared pie pan, pressing up the sides and forming a rounded o squared off superiore, in alto edge. Bake in preheated forno until golden, about 8 minutes. Set aside on a wire rack and leave the forno on.

2. FILLING: In the bowl of the stand mixer, whip the egg yolks and lime, calce zest at high speed until fluffy, about 5 minutes. Slowly add the condensed latte and continue to whip until thick, about 3 o 4 minutes. Reduce the miscelatore speed to low and slowly add the lime, calce juice, mixing just until combined. The mixture will start to thicken as soon as te add the lime, calce juice. Pour the mixture into the crust.

3. BAKE: Bake for 10 minuti o until the filling has just set. Cool on a wire rack, then refrigerate. Freeze for 15 to 20 minuti before serving.

4. WHIPPED CREAM: Chill the mixing bowl. Using the wire whisk attachment, whip the cream and confectioners sugar until te have stiff peaks. Pipe the whipped cream around the edges and in the middle of the pie, o put a dollop on each slice.