Step 1

Preheat the oven to 350.

Step 2

Line a 9x5" bread loaf pan with parchment paper with overhanding sides to use as handles to lift out the pie later. Spray the pan with cooking spray.

Step 3

Next, in a food processor, combine the graham crackers, melted butter and sugar. Pulse until the crumbs are fine crumbs and look like wet sand.

Step 4

Press the graham cracker crumbs into the pan, and using a shot glass, press the crust up all sides of the pan by 1". Take your time and press it firmly.

Step 5

Bake for 10 minutes, and let cool. Leave the oven on.

Step 6

Meanwhile, in a small bowl, whisk together the condensed milk, citrus juices and egg yolks (reserve the egg whites for another use). Grate the zest of 1 lime using a microplane grater into the mixture and whisk to combine.

Step 7

Pour the filling into the crust and slide it back into the oven for 18-20 minutes.

Step 8

When the pie is done, it will be very slightly jiggly.

Step 9

Let the pie cool to room temperature, cover it with plastic wrap loosely, and refrigerate overnight.

Step 10

Serve the pie with whipped cream and extra freshly grated lime zest on top.