No-bake lime pie with condensed milk

Ingredients:

Cake

• 1.5 cups crumbled graham crackers (10 crackers)
• 1/4 cup sugar
• 85 g butter, melted

Pie

• 6 large egg yolks, room temperature*
• 1/4 cup sugar
• 400 g of condensed milk
• 2 tbsp. l. grated lime zest
• 3/4 cup freshly squeezed lime juice (from 4-5 limes)

Topping

• 1 cup (250 ml) cold heavy cream
• 1/4 cup sugar
• 1/4 tsp vanilla extract
• Thin lime wedges

Preparation:

1. Preheat oven to 175°C.
   
   CakeIn a bowl, combine the graham cracker crumbs with the sugar and butter. Press into the bottom and sides of a 9-inch pie pan, making sure the thickness is even throughout. Bake for 10 minutes until firm and golden brown. Let cool completely.
2. FillingIn the bowl of a stand mixer fitted with the paddle attachment, beat the egg yolks and sugar on high speed for 5 minutes, until stiff. With the mixer running on medium speed, add the condensed milk, lime zest, and lime juice. Pour into the baked crust and freeze.
3. DecorationIn the bowl of an electric mixer fitted with the whisk attachment, beat the heavy cream on high speed until stiff peaks form. Add the sugar and vanilla and beat until stiff peaks form.
4. Using a spoon or pastry bag, decorate the pie with whipped cream and lime wedges. Freeze for several hours or overnight.
   
   Chef's Notes *
   
   If you're concerned about raw eggs in this recipe, combine the yolks with 0.5 cups of lime juice from the ingredients list and place them in a double boiler. Heat over medium heat, whisking constantly, until the mixture reaches 140°F (60°C). Use this instead of raw egg yolks, and don't forget to add the remaining 1/4 cup of lime juice to the filling mixture along with the condensed milk and zest..