For the crust:
2/3 cup pecans, lightly toasted & cooled
1 cup graham cracker crumbs
¼ cup granulated sugar
4 tablespoons (½ stick) unsalted butter, melted & cooled
For the filling:
2 large egg yolks
1 14 oz. can sweetened condensed milk
½ cup freshly squeezed lemon juice
Preheat oven to 350°F.
In a food processor, finely grind the pecans with the graham cracker crumbs and the sugar. Blend in the melted butter.
Press the mixture onto the bottom and sides of a 9” pie dish (I prefer a tart pan with removable sides) and bake until lightly browned, about 8 minutes. Let the pie crust cool on a rack.
In a large bowl, beat the egg yolks with the condensed milk. Whisk in the lemon juice, a little at a time, until the filling is well mixed. Spoon the filling into the pie crust.
Bake for about 15 minutes, or until the filling is set. Let the pie cool on a rack. Then chill for at least one hour.
Garnish with whipped cream and fresh berries if desired.