Recipe by Rosemary Prisock, Old Waverly Golf Club, West Point, Mississippi, USA
For the crust
For the filling:
For the chantilly cream:
To make the crust:
Heat the oven to 325°F.
Break the graham crackers into small pieces and place in the bowl of a food processor along with the sugar and salt.
Pulse 8 times, until the cracker crumbs are semi-fine (they shouldn't be powdery but not in large shards either) and the crackers and sugar are combined.
Pour in the butter and pulse until the butter is blended in and the mixture isn't crumbly and holds its shape when you squeeze it, about twelve 1-second pulses.
Transfer the crust to a 9-inch pie plate and press the crumb mixture into the bottom of the plate. Set aside.
To make the filling:
Whisk the condensed milk with the lemon juice and set aside.
Whisk the zest with the egg yolks in a medium bowl until pale, 30 to 60 seconds, and then whisk in the lemon juice-condensed milk mixture.
Place the pie plate on a rimmed baking sheet, pour the mixture into the crust, and carefully transfer the baking sheet to the oven.
Bake until the center jiggles slightly, like a soft-setting custard, about 25 minutes.
Remove from the oven and cool for 1 hour on a cooling rack.
Loosely cover the pan with plastic wrap (be careful not to let the plastic wrap touch the top of the pie) and freeze for at least 6 hours or overnight.
To make the chantilly cream:
Pour the heavy cream into the bowl of a stand mixer (or in a large bowl if using a hand mixer).
Add the vanilla and sift in the confectioners' sugar.
Whip on low speed to combine and then increase the speed to medium-high and whip until medium-stiff peaks form, about 1 1/2 minutes.
Top with a dollop of chantilly cream and serve immediately, or keep in the freezer for up to 1 week.
Old Waverly Golf Club, West Point, Mississippi, USA.