Ingredients

• 2 tablespoons unsalted butter, melted, plus more for buttering the pie plate
• 60 butter crackers, such as Ritz Crackers (about 2 sleeves)
• 2 tablespoons sugar
• 1 large egg white
• One 14-ounce can sweetened condensed milk
• 2/3 cup fresh lime juice (from about 6 limes), plus 1/2 lime for garnish
• Pinch kosher salt
• 4 large egg yolks
• Whipped cream, for serving

Instructions

1. Special equipment: A piping bag with a star tip
2. For the crust: Adjust an oven rack to the middle position and preheat the oven to 350 degrees F. Butter a 9-inch pie plate. Put the crackers in a food processor and pulse until they form fine crumbs. Add the butter, sugar and egg white and pulse until the mixture comes together like wet sand (it should hold together when pinched). Transfer to the prepared pie plate and press evenly into the bottom and up the sides. Bake until lightly golden, about 10 minutes. Let cool completely.
3. For the filling: Whisk together the condensed milk, lime juice, salt and egg yolks in a medium bowl. Pour into the cooked pie shell and bake until the filling is set and only slightly jiggles in the center, 18 to 20 minutes. Let cool completely at room temperature and then refrigerate, loosely covered with plastic wrap, until chilled, about 2 hours or up to overnight.
4. Prepare the garnish: Use a citrus zester to make strips of zest. Then cut away all of the peel and white pith (save the other half for another use). Cut the lime "meat" into small chunks.
5. Fill a piping bag fitted with a star tip with whipped cream. Pipe mounds of whipped cream around the edges of the pie and decorate with chunks of lime and zest. Serve immediately or return to the refrigerator to chill until serving.