FOR THE CRUST:

1 1/2 cup Digestive biscuits (zwieback or hard crackers)
1/4 sugar
3/4 stick unsalted butter

FOR THE FILLING:

6 eggs yolks
1/4 cup sugar
1 can sweetened condensed milk
2 tablespoons grated lime zest
3/4 cup freshly squeezed lime juice (4-5 medium limes)

FOR THE DECORATION:

1 cup cold heavy cream
1/4 cup sugar
1/4 teaspoon vanilla extract
wedges thickly sliced lime

Preheat the oven to 350°F.

FOR THE CRUST:

Combine the digestives biscuits crumbs, sugar, and butter in a bowl. Press into a 9-inch pie pan, making sure the sides and the bottom are in even thickness. Bake for 10 minutes. Allow to cool completely.

FOR THE FILLING:

Beat the egg yolks and sugar on high speed of an electric mixer fitted with a paddle attachment for 5 minutes, until thick. With the mixer at medium speed, add condensed milk, lime zest, and lime juice. Pour into the baked pie shell and freeze.

FOR THE DECORATION:

In the bowl of an electric mixer fitted with the whisk attachment, beat the heavy cream until soft peaks form. Add the sugar and vanilla and beat until firm. Spoon or pipe decoratively onto the pie and decorate with lime.

Freeze for several hours or overnight!

Submitted by: Maria