• PREPARE: Preheat the oven to 350˚ F and adjust the oven rack to the center position. Line an 8x8” pan with parchment paper

THE CRUST

• MAKE THE GRAHAM CRACKER MIXTURE: Break the graham crackers into smaller pieces into a food processor a run the processor until they’ve been reduced to just crumbs. Add the pecans, brown sugar, cinnamon, salt, and butter. Pulse the mixture 8-10 times until the mixture resembles wet sand.
• MAKE THE CRUST: Dumb the mixture into the prepared pan and use the back of a measuring cup or glass to press it flat. Bake the crust for 10 minutes, then set aside until the filling is ready.

THE FILLING

• START THE FILLING: In a large bowl or the bowl of a stand mixer, add the yolks and beat them with the whisk attachment of an electric or stand mixer for 2 minutes on medium-high speed. Add the cream cheese to a medium-sized bowl and stir with a spatula to remove any lumps. Slowly stir in the condensed milk to the cream cheese to make a smooth mixture.
• FINISH THE FILLING: Pour the condensed milk mixture into the yolk and beat for another 2 minutes on medium-high speed. Add the lime juice and lime zest and stir another minute. Make sure to tap off any zest caught on the beaters and stir with a spatula to combine.

BAKE AND CHILL

• BAKE: Pour the filling over the baked graham cracker crust and spread out in an even layer. Bake for 15 minutes. The center should move just a bit when you jiggle the pan.
• COOL AND CHILL: Leave the pan on a rack for about 1 hour and allow it to come down to room temperature. Then move the pan to the fridge uncovered and chill for at least 2 hours.
• SERVE: Remove the parchment from the pan and slice it into 12 pieces. Add a small dollop of whipped cream onto each piece and top with a small piece of lime or fresh lime zest.