For the crust:
14 graham crackers
1 tablespoon granulated sugar
1/8 teaspoon kosher salt
1/2 cup butter, melted
For the pie filling:
2 (14-ounce) cans of sweetened condensed milk
4 large egg yolks
3/4 cup lemon juice, freshly squeezed
1/8 teaspoon kosher salt
For the whipped cream:
1 cup heavy cream
1 Preheat the oven to 325 degrees F.
2 In a food processor, pulse the graham crackers, granulated sugar, and 1/8 of the kosher salt until it resembles fine crumbs, about 20 seconds.
3 Add the melted butter and pulse to combine.
4 Using the bottom of a glass or a measuring cup, press the graham cracker mixture into the bottom and up the sides of the pie plate. Avoid pressing down too hard.
5 Bake until the crust begins to brown, about 15 minutes.
6 Transfer the pie plate to a cooling rack to cool, for about 30 minutes.
7 Increase the oven temperature to 375 degrees F.
8 In a medium bowl, whisk the condensed milk and egg yolks until smooth.
9 Add the lemon juice and the remaining salt and whisk until combined.
10 Pour the filling into the cooled crust.
11 Bake until the edges are set and the center is slightly jiggly, for about 20 minutes.
12 Let the pie cool for 15 minutes.
13 Refrigerate until set, about 3 hours.
14 In a large, cold bowl, beat the heavy cream until stiff peaks form.
15 Pile the whipped cream on the center of the chilled pie.
16 Serve.
Time: 4 hours 10 minutes
Yield: 8 servings