This also gave me a chance to use my DIY cake stand!
- 10 plain graham crackers
- 1/2 teaspoon kosher salt
- 3 tablespoons white sugar
- 5 tablespoons butter, melted and slightly cooled
- 1/2 cup lime juice (3-4 limes)
- 1 tablespoon lime zest, plus more for garnish, from about 1-2 limes
- 3/4 cup sweetened condensed milk
- 1 cup heavy cream
- 1/4 teaspoon salt
Start by making the pie crust. In a food processor, combine the graham crackers, salt, and sugar. Pulse until it is the consistency of fine bread crumbs. Add the butter, and pulse until a course meal forms, scraping down the sides as necessary. Transfer to a pie plate or tart pan and press evenly down into the bottom and sides of the dish. As a note, the filling will not completely fill a pie plate to the top, so you don't need the crust to come all the way up to the top of the sides.
Refrigerate for 15 minutes, and then preheat the oven to 375°F. Bake the crust for 15 minutes, until it starts to turn a darker golden brown. Remove from oven, let it cool, and the place in the freezer until you are ready to pour in the ice cream filling.
To make the lime ice cream, combine the condensed milk and heavy cream in a medium mixing bowl. Stir to combine and then add the lime juice and lime zest. Stir slowly. The mixture will almost immediately thicken.
Add the salt, stir, and then pour into the frozen crust. Smooth out the top, cover with plastic wrap, and place in the freezer for 2-3 hours before serving.
When you are ready to serve, let the pie sit out for about 5 minutes to soften before slicing. Garnish with additional lime zest. Enjoy!