Step 1

Preheat your oven to 325°F (163°C).

Step 2

Melt the butter and cool to 80-90°F (27-32°C).

Step 3

Pulse graham crackers in a food processor until the crumbs resemble coarse flour.

Step 4

Add the powdered sugar and salt, pulse to combine.

Step 5

Add the melted, cooled butter and mix until thoroughly combined.

Step 6

Press the crumb mixture into a 9 in (23 cm) pie pan evenly on the bottom and up the sides of the pan. You can use the base of a dry measuring cup or a spoon to make the process easier.

Step 7

Bake the crust for about 15 minutes, until it is fragrant and slightly darker in color.

Step 8

Set the crust aside to cool.

Step 9

In a medium mixing bowl, whisk together the sweetened condensed milk, egg yolks, zest, and lime juice until it thickens—about 3-4 minutes of whisking.

Step 10

Pour the thickened filling into your cooled pie shell.

Step 11

Bake at 325°F (163°C) until the internal temperature reaches 145°F (63°C)—about 20-25 minutes.

Step 12

At 20 minutes, check the temperature of the pie using your Thermapen ONE. If you don’t see any temperatures below 145°F (63°C), it’s ready to come out!

Step 13

Cool the pie to room temperature, then refrigerate for 3 hours, garnish with whipped cream, and serve.