Filling:

6 extra large egg yolks (at room temperature)
1/4 c. sugar
1 (14 oz.) can sweetened condensed milk
2 tbsp. grated lime zest
3/4 c. freshly squeezed lime juice (4 to 5 limes)

Beat eggs and sugar on high speed in the bowl of an electric mixer with a paddle attachment for 5 minutes until thick. At medium speed, add condensed milk, lime zest and lime juice. Pour into baked pie shell and freeze.

For Decoration:

1 c. cold heavy cream
1/4 c. sugar
1/4 tsp. pure vanilla extract
thin lime wedges

Crust:

Combine graham cracker crumbs and butter in a bowl. Press into a 9-inch Pyrex pie pan making sure the sides and the bottom are an even thickness.

Bake for 10 minutes at 350°F until firm golden. Allow to cool completely.