Start by preheating the oven to 180 degrees Celsius (356 degrees Fahrenheit) (conventional oven).

Grease your pie dish, e.g., by using a piece of kitchen paper and butter, or baking fat to coat all inner surfaces.

Put the cookies in a freezer bag/ziplock bag and crush them. You can also use a food processor or a blender.

Add melted butter and sugar and mix as well as you can.

Pour the contents of the bag into the pie dish and spread it as evenly as possible. Ensure it goes well up the sides.

Bake it in the oven for 8 minutes until the crust is firm and lightly golden.

Take it out of the oven and let it cool on a wire rack.

Grate the zest of your limes, being careful not to get any of the white pith. Put it in a bowl with the egg yolks.

Whisk the egg mixture thick and foamy using an electric mixer on maximum speed. It takes about 5 minutes.

Then slowly add the condensed milk over 3-4 minutes.

Turn the mixer to the lowest speed and add the lime juice. It should just be combined, not overmixed.

Pour the lime cream over the baked pie crust and bake it for 10 minutes at 180 degrees Celsius (356 degrees Fahrenheit) (conventional oven). The goal is to set the cream, not cook it.

Take the pie out and let it cool on a wire rack.

Once it has cooled, place it in the refrigerator.

Before serving (and decorating), give it 15 minutes in the freezer.

Put cream and powdered sugar in a bowl.

Whip it by hand until it begins to thicken. Always make sure the whipped cream is not fully whipped when you stop, as it will thicken further on its own.

Place it in a piping bag or decorate with a spoon.

Take the cold pie out of the freezer and top it with the whipped cream, optionally with some grated lime zest.

Enjoy.