Lime Filling

• 4 tsp grated zest plus 1/2 cup strained juice from 3 to 4 limes
• 4 large egg yolks
• 1 14-ounce can sweetened condensed milk

Graham Cracker Crust

• 11 full graham crackers - processed to fine crumbs (1 1/4 cups)
• 3 Tbsp granulated sugar
• 5 Tbsp unsalted butter - melted

Coconut flakes topping - Optional

• 1/4 cup coconut flakes - lightly toasted

Whipped Cream Topping - Optional

• 3/4 cup heavy cream
• 1/4 cup confectioners' sugar
• 1/2 lime - sliced paper thin and dipped in sugar (optional)

1. Filling - Whisk zest and yolks in medium bowl until tinted light green, about 2 minutes. Beat in milk, then juice; set aside at room temperature to thicken.
2. Crust - Adjust oven rack to center position and heat oven to 325F. Mix crumbs and sugar in medium bowl. Add butter; stir with fork until well blended.
3. Pour crust mixture into 9 inch pie pan; press crumbs over bottom and up sides of pan to form even crust.
4. Bake crust until lightly browned and fragrant; about 15 min.
5. Pie - Pour lime filling into crust; bake until center is set, yet wiggly when jiggled, 15 to 17 min.
6. Put pie on wire rack; cool to room temperature. Refrigerate until well chilled, at least 3 hours. Can be covered with lightly oiled or oil sprayed plastic wrap laid directly on filling and refrigerated up to 1 day.
7. Optional coconut topping - sprinkle toasted coconut over pie.
8. Optional whipped cream topping - Up to 2 hours before serving, whip cream in medium bowl to very soft peaks. Adding confectioers' sugar 1 Tbsp at a time , continue whipping to just-stiff peaks. Spread evenly over pie with rubber spatula or decoratively pipe. Garnish with optional sugared lime slices and serve.

Serves: 8       Total cook time: crust 15min + pie 17min + 3 hr min set
Source: Cook's Illustrated March/April 1997