Ingredients

The filling

• 2/3 cup of Persian lime juice 
• 2 tsp grated lime zest (about 3-4 limes)
• 14 oz can of condensed milk
• 4 large egg yolks

 The crust

• 1 1/2 cups graham cracker crumbs
• 1/3 cup white sugar
• 6 tbsp melted butter
• 1/2 tsp cinnamon

The topping

• 1 cup heavy cream
• 2 tbsp powdered sugar

• Mix the crust ingredients, press into a pie pan, and bake for 7 minutes. 
• Then whisk together all the ingredients for the filling. 
• Pour the filling into the pie crust and bake for 20 minutes.
• Let the pie cool for an hour, then place it in the fridge for at least 3 hours. 
• Before serving, beat together the topping. 
• Finish the pie with whipped topping, lime slices, and lime zest for garnish.