4 T melted butter, plus more for pan
2/3 c shelled pistachios
1 c graham cracker crumbs
1/4 c sugar
1 T grated lime zest
2 large egg yolks
1 can (14 oz) sweetened condensed milk
1/2 c fresh lime juice
Preheat oven to 350 degrees. Brush pan with melted butter. Line bottom with 8-inch parchment paper, leaving a 2-inch overhang on two sides.
In a food processor, finely grind nuts with graham cracker crumbs (or just throw the crackers in whole and make crumbs in one step), sugar and lime zest. Blend in butter. Press mixture into bottom of pan and 1 inch up sides. Bake until lightly browned, 8-10 mins. Cool crust 30 mins.
Whisk together egg yolks and sweetened condensed milk. Add lime juice; whisk until smooth. Pour filling into crust and spread to edges.
Bake until set, 15 mins. Cool in pan on rack. Refrigerate 1 hour before serving. Lift out of pan with parchment paper and cut with serrated knife.