Make the crust: Crush 1 1/2 cups graham crackers and mix with 6 tablespoons melted butter and a pinch of salt. Press into a 9-inch pie dish.

Blind bake: Bake at 350°F (175°C) for 8–10 minutes until lightly golden. Cool slightly.

Mix the filling: Whisk 1 can condensed milk, 3 large egg yolks, 1/2 cup fresh lime or lemon juice, and 1 tablespoon zest until smooth.

Fill and bake: Pour into crust. Bake 10–12 minutes until tiny bubbles appear at the edges and the center jiggles slightly.

Chill: Cool to room temp, then refrigerate at least 3 hours. Top with lightly sweetened whipped cream and extra zest.

Prep the pan: Line a 9x13-inch pan with parchment.

Crust: Combine 2 cups graham cracker crumbs with 1/2 cup melted butter and a pinch of salt. Press into the pan.

Layer: Sprinkle 1 cup chocolate chips, 1 cup shredded coconut, and 1 cup chopped nuts over the crust.

Pour: Drizzle 1 can condensed milk evenly over the top, covering as much surface as possible.

Bake: Bake at 350°F (175°C) for 22–28 minutes, until edges are golden and the center is set.

Cool and cut: Let cool completely before slicing into bars.

Whip: Beat 2 cups cold heavy cream to soft peaks.

Fold: In a separate bowl, mix 1 can condensed milk with 1 tablespoon vanilla and a pinch of salt. Gently fold whipped cream into the condensed milk mixture until smooth.

Freeze: Pour into a loaf pan. Cover and freeze 6 hours or overnight. Add chocolate swirls, crushed cookies, or fruit before freezing if you like.