Step 1

Preheat the oven to 350 degrees Fahrenheit.

Step 2

Crush the graham crackers into a fine crumb using a food processor, or high powered blender.

Step 3

In a medium sized bowl, combine the graham cracker crumbs, sugar and melted butter.

Step 4

Pour the graham cracker crumbs into a 9inch pie plate, then press them evenly around the bottom and up the sides of the pie dish.

Step 5

Bake in the preheated oven for 10 minutes, until it is golden and starts to smell delicious.

Step 6

Remove from the oven and allow the pie crust to cool while you make the filling.

Step 7

In a large bowl, add the sweetened condensed milk, key lime juice, lime zest, and egg yolks. Stir it all together till it's nice and smooth. Scrape the bottom and sides as needed with a rubber spatula.

Step 8

Pour the mixture into the pie crust.

Step 9

Bake the pie for 13-18 minutes (mine took until the pie is mostly set. It's okay if the very middle is still slightly jiggly.

Step 10

Remove the pie from the oven and let it cool to room temperature.

Step 11

Carefully cover the pie with plastic wrap, and refrigerate it for at least 4 hours, but I recommend overnight.

Step 12

Spread the whipped cream over the top of the pie evenly, or pipe it onto the edges of the pie.

Step 13

Sprinkle the top with fresh key lime zest.

Step 14

Top with lime slices if desired.