Yield: one 9-inch pie
Prep: 45 minutes
Bake time: 25 minutes
Serving size: 12
- 14 each graham crackers
- .25 cups sugar
- .25 teaspoons salt
- 6 tablespoons butter, unsalted and melted, still warm
- 2, 14-ounce cans condensed milk
- .5 cup + 2 tbs lemon juice (from 1 zested lemon and an additional 2–3)
- .5 cup + 2 tbs lime juice (from 1 zested lime and an additional 2–3)
- 1 each lemon zest
- 1 each lime zest
- 8 each egg yolks
- Heat the oven to 325°F.
- Break the graham crackers into small pieces and place in the bowl of a food processor along with the sugar and salt.
- Pulse 8 times, until the cracker crumbs are semi-fine (they shouldn’t be powdery but not in large shards either) and the crackers and sugar are combined.
- Pour in the butter and pulse until the butter is blended in and the mixture isn’t crumbly and holds its shape when you squeeze it, about twelve 1-second pulses.
- Transfer the crust to a 9-inch springform pan and push and press the crumb mixture into the bottom and two-thirds of the way up the sides of the pan.
- Use the bottom of a measuring cup to press the crust into place. Set aside.
- Whisk the condensed milk with the lemon and lime juices and set aside. Whisk the lemon and lime zests with the egg yolks in a medium bowl until pale, 30 to 60 seconds, and then whisk in the juice-condensed milk mixture. Place the springform pan on a rimmed baking sheet, pour the mixture into the crust, and carefully transfer the baking sheet to the oven.
- Bake until the center jiggles slightly, like a soft-setting custard, about 25 minutes. Remove from the oven and cool for 1 hour on a cooling rack. Loosely cover the pan with plastic wrap (be careful not to let the plastic wrap touch the top of the pie) and freeze for at least 6 hours or overnight.
Formulation courtesy of David Guas, chef/owner of Bayou Bakery, Coffee Bar & Eatery in Arlington, Virginia