For the crust:
- 3/4 cup graham cracker crumbs (about 5 crackers if you’re crushing your own)
- 2 Tbsp. white sugar
- 3 Tbsp. unsalted butter, melted
For the filling:
- 6 large egg yolks, at room temperature
- 1/4 cup white sugar
- 1 (14-ounce) can sweetened condensed milk
- 1 – 2 Tbsp. grated regular lime zest
- 1/2 cup freshly squeezed lime juice (5-6 regular limes the size of lemons, more if smaller)
For the topping:
- 1 cup cold heavy cream
- 1/4 cup icing/confectioners sugar
- 1/2 tsp. vanilla extract
- Thin lime wedges or zest, for garnishing
- Preheat the oven to 350° F. Arrange baking cups or ramekins on a baking sheet (will make 8 small ramekins).
- For the crust, combine the graham cracker crumbs, sugar, and butter in a bowl until combined in to a sandy mixture. Sprinkle in to baking cups or ramekins. Do not tamp down. Bake in the preheated oven for 5 minutes. Remove from oven and allow to cool completely.
- For the filling, in a medium heatproof bowl, whisk together the egg yolks, sugar, and lime juice until combined. Set bowl over a saucepan of simmering water, and cook, whisking constantly, until the mixture thickens slightly and is frothy (about 5 minutes or until it reaches 155° F. on an instant read thermometer).
- Remove bowl from heat, and whisk in the condensed milk and 1 Tbsp. of lime zest until well combined. Taste filling and add a bit more zest if it tastes too sweet for you. Pour filling in to cooled baking dishes or ramekins, leaving enough room for whipped topping (don’t fill all the way – about 1 inch of filling is enough). Place baking dishes on a baking sheet and pop in to the freezer for at least 4 hours.
- *Note, you can add whipped topping ahead and freeze or you can do it fresh when you serve.
- For the topping, beat the heavy cream on high speed in a large bowl until soft peaks form. Add the icing sugar and vanilla and beat until firm. Spoon or pipe decoratively onto the desserts and decorate with lime zest or slices. Return to the freezer if not eating right away.
- To serve: Freezer temperatures vary, so your desserts may take more or less time to thaw slightly for eating. I suggest removing from the freezer and testing with a spoon. If your pie is rock hard, you’ll need 20-30 minutes for it to soften slightly. If it gives way to a spoon right out of the freezer, about 10 minutes thawing time should be about right. These desserts get quite soft when fully thawed, so be sure to enjoy them semi-frozen – like the consistency of soft serve ice cream.