In a medium bowl, whisk the egg yolks and lime zest for 1-2 minutes until the yolks take on a green hue. Mix in condensed milk until fully combined, then add the lime juice. Beat together and set aside to thicken at room temperature (it should be ready when the crust has cooled to room temp).
For the Crust
Mix crumbs and sugar in a medium bowl. Add butter; stir with until well blended.
Pour mixture into 9-inch pie pan; press crumbs over bottom and up sides of pan to form even crust.
Bake 8 minutes. Transfer pan to wire rack and cool for 20 minutes.
Pour lime filling into crust and bake 15 to 20 minutes (the center will be set, but still jiggles slightly when shaken).
Return pie to wire rack to cool then refrigerate until well chilled (at least 3 hours).
For the Whipped Cream
To make the cream, add all of the remaining ingredients into a food processor or mixer. Whip until thick (You’ll know it’s ready to use when you run a spoon through it and it doesn’t collapse into the crevice).
Pipe or spread the cream onto the chilled pie before serving and decorate with lime slices.
For the whipped cream, I use my recipe that makes whipped cream that holds its shape. This is great because you can pipe it on, stick it in the fridge and it won’t fall flat! Just don’t leave it out in the heat in the summertime for too longTips
Zest limes before juicing. It will make it much easier.
Be sure to use fresh lime juice. The bottled stuff just doesn’t compare!