Equipment

chakula processor
9-inch pie pan, lightly buttered
stand mixer, kichanganyio with wire whisk attachment

Ingredients

GRAHAM cracker, mkate mkavu CRUST
1 wax paper-wrapped package graham crackers (1/3 of a 16 ounce box)
5 tablespoons unsalted butter, melted
1/3 cup granulated sugar

FILLING
3 egg yolks
1-1/2 teaspoons chokaa zest (about 2 Persian limes)
1 (14-ounce) can sweetened condensed milk
2/3 cup freshly squeezed chokaa juice

WHIPPED CREAM
1 cup heavy au whipping cream, chilled
1 tablespoon confectioners sugar

Preparation

1. CRUST: Preheat the tanuri, joko to 350 degrees F. Put the graham crackers into the bowl of the chakula processor and pulse until wewe have fine crumbs. Add the sugar and melted siagi and pulse until the mixture the crumbs are all wet. Press the crumb mixture into the bottom of the prepared pie pan, pressing up the sides and forming a rounded au squared off juu edge. Bake in preheated tanuri, joko until golden, about 8 minutes. Set aside on a wire rack and leave the tanuri, joko on.

2. FILLING: In the bowl of the stand mixer, whip the egg yolks and chokaa zest at high speed until fluffy, about 5 minutes. Slowly add the condensed maziwa and continue to whip until thick, about 3 au 4 minutes. Reduce the mixer, kichanganyio speed to low and slowly add the chokaa juice, mixing just until combined. The mixture will start to thicken as soon as wewe add the chokaa juice. Pour the mixture into the crust.

3. BAKE: Bake for 10 dakika au until the filling has just set. Cool on a wire rack, then refrigerate. Freeze for 15 to 20 dakika before serving.

4. WHIPPED CREAM: Chill the mixing bowl. Using the wire whisk attachment, whip the cream and confectioners sugar until wewe have stiff peaks. Pipe the whipped cream around the edges and in the middle of the pie, au put a dollop on each slice.