With zest and juice made simple thanks to the Fullstar Vegetable Chopper—this creamy, tangy pie is a breeze to make and even easier to love.

Blades Used:

Small dicing blade (to crush graham crackers) 

Fullstar juicer (for juicing limes)

Fullstar grater (for zesting limes)

Ingredients:

For the crust:
1 ½ cups graham cracker crumbs (use chopper to crush crackers)
6 tbsp melted butter
2 tbsp sugar

For the filling:
4 large egg yolks
1 can (14 oz) sweetened condensed milk
½ cup fresh Key lime juice (about 8–10 limes) — juice with Fullstar press
Zest of 2 limes — zest with Fullstar grater

For the topping:
1 cup heavy cream
2 tbsp powdered sugar
Optional: lime zest for garnish

Instructions:

1. Crush graham crackers using the Fullstar chopper until fine. 

2. Mix crumbs with melted butter and sugar.

3. Press mixture firmly into a 9-inch pie pan. Chill for 10 minutes.

4. Zest limes with Fullstar grater. Juice limes using Fullstar juicer.

5. In a bowl, whisk egg yolks. Add condensed milk, lime juice, and lime zest. Mix well.

6. Pour filling into chilled crust.

7. Bake at 350°F (175°C) for 15 minutes, until filling is set but slightly jiggly.

8. Whip heavy cream with powdered sugar until soft peaks form.

9. Let pie cool to room temperature, then chill at least 2 hours.

10. Before serving, top with whipped cream and garnish with lime zest.

Tip: For clean slices, chill overnight and cut with a hot knife.