Makes one 8.5-9” Pie


Pie Crust

  • 1 ½ cups finely crushed graham crackers
  • 6 tablespoons melted salted butter
  • 1/3 cup granulated sugar

Pie Filling

  • 4 large egg yolks
  • 2 14 oz. cans condensed milk
  • ½ tsp lemon zest
  • 1 cup lime juice


  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 pinch salt


To Make the Crust

  1. In a medium bowl, add the crushed graham crackers, melted butter, and sugar. Mix until evenly combined for a sand-like texture.
  2. Press the graham cracker mixture firmly into the pie pan, bottom and sides evenly.
  3. Bake at 325F for 3 minutes until slightly brown and firm.

To Make the Filling

  1. In a medium bowl, use a whisk or hand mixer to combine all ingredients until smooth.
  2. Add the filling to the cooled pie crust leaving about 1/4” space from the top.
  3. Bake at 325F for 10 minutes.

To Make the Topping

  1. After the pie has completely cooled, beat the heavy cream, powdered sugar, and salt with a hand mixer until stiff peaks form. 
  2. Pipe the whipped cream onto the pie in a decorative fashion of your choosing. 
  3. Allow the pie to chill in the refrigerator 1-3 hours before serving.

Recipe courtesy of Hotcakes Bakes (Los Angeles, CA) owner Elfie Astier