Que Lime Pie

Directions

1. 1
   Preheat the oven to 350 degrees F.
2. 2
   In the bowl of a food processor, add the graham crackers and salt and finely chop.
3. 3
   Pour the graham cracker crumbs into a bowl and slowly add all of the butter.
4. 4
   Mix until the crumbs are well incorporated and stick together.
5. 5
   Press into an 8-inch springform pan, forming a 2-inch crust going up the side.
6. 6
   Bake until the crust just sets, 7 to 10 minutes.
7. 7
   Remove from the oven and refrigerate to cool.
8. 8
   In a bowl, whisk the egg yolks with the sweetened condensed milk.
9. 9
   Then slowly add in the lime juice and zest.
10. 10
    Pour into the cooled crust and bake until the custard sets with just a slight jiggle, 12 to 15 minutes.
11. 11
    Keep an eye on this, as it can overcook easily.
12. 12
    Place in the refrigerator and cool at least 6 hours, or overnight.
13. 13
    Serve with the Mango Coulis and Chile Spiced Whip Cream.
14. 14
    Puree the mangoes with 1/2 cup water and the sugar in a food processor.
15. 15
    Strain into a saucepan and cook over medium heat until thick and reduced, about 20 minutes.
16. 16
    Refrigerate.
17. 17
    In a stand mixer, whip the heavy cream, confectioners' sugar and chile powder until fluffy but firm peaks form.
18. 18
    Be careful not to over-whip or it will become grainy.
19. 19
    Adjust the seasoning, if necessary.