Beat the egg yolks until they’re thick and pale yellow (about 8 minutes), then the condensed milk for 7 minutes.
cups graham crackers crumbs
tablespoons dark brown sugar
teaspoon ground cinnamon
teaspoon ground nutmeg
tablespoons unsalted butter, melted
large egg yolks, room temperature
Finely grated rind of 1 lime
(14-ounce) can sweetened condensed milk
cup freshly squeezed lime juice
Whipped cream (optional)
Combine crumbs, brown sugar, cinnamon, salt and nutmeg in a bowl. Stir in melted butter. Press mixture into a 9-inch glass pie plate. (Crust will be thick.) Refrigerate 15 minutes. Preheat oven to 350F. Combine egg yolks and lime rind in a mixing bowl. Beat with a mixer on high speed 8 minutes. (The eggs should be pale yellow and fluffy.) Gradually add condensed milk and beat 7 minutes, or until fluffy. Reduce speed to low and slowly add lime juice, beating about 2 minutes. Pour filling into chilled pie shell. Bake about 12 minutes, until filling is set. Transfer to a wire rack to cool completely. Refrigerate 3 hours before serving. Top with whipped cream, if using, before serving.