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



  1. Heat the oven to 325°F.
  2. Break the graham crackers into small pieces and place in the bowl of a food processor along with the sugar and salt.
  3. 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.
  4. 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.
  5. 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.
  6. Use the bottom of a measuring cup to press the crust into place. Set aside.


  1. 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.
  2. 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.


Recipe courtesy of David Guas, chef/owner of Bayou Bakery, Coffee Bar & Eatery in Arlington, Virginia