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Ingredients
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Crust
Filling
Whipped Topping
Optional Coffee-Infused Drizzle
Method
Crust
Prepare crust
Preheat oven to 350°F (175°C). In a medium bowl combine graham cracker crumbs, granulated sugar and salt. Pour melted butter over crumbs and stir until all crumbs are moistened and mixture holds together when pressed. Press mixture evenly into bottom and up sides of a 9-inch pie pan (or 8–9 inch tart pan). Use the bottom of a measuring cup to compact the crust tightly. Bake crust for 8–10 minutes until set and fragrant. Remove from oven and allow to cool while preparing filling.
Filling
Make filling
Reduce oven temperature to 325°F (160°C). In a medium bowl whisk the egg yolks lightly until blended. Whisk in the sweetened condensed milk until smooth. Add the fresh lime juice gradually, whisking until the mixture thickens and becomes slightly glossy. Stir in lime zest, Baileys and Jameson until evenly incorporated. Taste and adjust: if you prefer a brighter lime flavor add up to 1 tablespoon more lime juice.
Bake pie
Pour the filling into the cooled crust and smooth the top. Place the pie on a baking sheet and bake in the preheated 325°F (160°C) oven for 12–15 minutes, or until the center is just set (it should still have a slight jiggle). Remove from oven and let cool to room temperature on a wire rack for about 1 hour, then refrigerate for at least 3 hours, preferably overnight, to fully set and develop flavors.
Whipped Topping
Prepare whipped cream
About 20–30 minutes before serving, chill a medium bowl and beaters if possible. Pour heavy cream, powdered sugar and vanilla into the bowl and whip with an electric mixer on medium-high speed until soft to medium peaks form. Taste and adjust sweetness if needed. Spread or pipe the whipped cream over the chilled pie. Reserve a little whipped cream for garnish if desired. Sprinkle lime zest over the top for aroma and color.
Optional Coffee-Infused Drizzle
Make drizzle
In a small cup stir together the hot brewed coffee, granulated sugar and optional teaspoon of Jameson until sugar dissolves. Drizzle lightly over slices when serving (a little goes a long way) to add a subtle coffee-Whiskey note that complements Baileys.
To Serve
Slice the pie with a hot, clean knife (dip in hot water and dry between cuts for clean slices). Serve chilled slices with a dollop of whipped cream and a light drizzle of the coffee mixture if using. Store leftover pie covered in the refrigerator for up to 3 days.