This is a sweet and sour shallow pie adapted from the Miami’s restaurant Joe’s Stone Crab recipe. I insist using HoneyMaid wafers/crackers  for this classic Florida dessert. I prefer to make my crumbs from Honey Maid wafers/crackers. Don’t press crust mixture too hard into pan or pie plate or the crust will be tough. I prefer put crust mixture into bottom of pan. Bottled lime or lemon juice is fine. I don’t like the texture of frozen pie but you can freeze the pie for a short time before serving.

Graham Cracker Crust:

1⅓ cups graham wafer crumbs (about 150 g wafers/crackers)
5 tbsp butter, melted
2 tbsp granulated sugar

Filling:

3 large egg yolks
Finely grated rind of 1 lime
300 mL can sweetened condensed milk
⅔ cup lime or lemon juice

Topping:

1 cup 35% whipping cream
3 tbsp icing sugar

Preheat oven to 350F. Butter 9-inch/23-cm springform pan or pie plate.

Graham Cracker Crust: In the food processor, process about 10 Honey Maid wafers until crumb consistency – you should have 1⅓ cups. In a bowl, stir together wafer crumbs, butter and sugar. Press mixture lightly into bottom and/or sides of springform pan or pie plate. Bake in centre of oven for 8 minutes. Place on cooling rack, leaving oven on.

Filling: In bowl and using electric beaters, beat egg yolks with lime rind at high speed for 5 minutes or until pale yellow and ribbons when you lift beaters. Gradually add condensed milk and continue to beat until thick, about 3 minutes. Reduce speed; gradually add lime juice, beating just until combined.

Pour filling into crust. Bake for 10 minutes or until filling is just set. Cool to room temperature on rack, then refrigerate until very cold.

For Topping, whip cream with icing sugar until nearly stiff. Cut pie in wedges; top each serving with dollop of whipped cream.

Makes about 8 servings.