Combine the graham cracker crumbs and the melted butter in a 9 inch pie tin and rub them between your fingers until the crumbs are evenly moistened. Spread the crumbs loosely, place a second 9 inch pie tin on top and press down firmly to distribute the crumbs evenly over the bottom and sides of the lower tin. Remove the second pan and, with your fingers, smooth the top edges of the crust. Refrigerate until ready to fill. In a deep bowl, beat the egg yolks with a wire whisk or a rotary or electric beater for 4 or 5 minutes, or until they are very thick. Beat in the sweetened condensed milk and the lime juice. Pour the mixture into the pie shell and smooth the top with a rubber spatula. Cover with foil or plastic wrap and refrigerate the pie for at least 4 hours, or until the filling is firm to the touch. Just before serving, whip the cream with a wire whisk or a rotary or electric beater until it is stiff enough to stand in unwavering peaks on the beater when it is lifted from
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