Servings: Servings: 10 Prep Time: 10 minutes. Cook Time: 25 minutes Calories: 417kcal

For the Graham Cracker Crust: subheading: For the Graham Cracker Crust:
1 1/2 cups graham cracker crumbs (12 whole graham crackers) 1 ½ cups graham cracker crumbs (12 whole graham crackers)
2 TBS white granulated sugar 2 TBS white granulated sugar
6 TBS butter (melted) 6 TBS butter (melted)
 
For the Key Lime Filling: subheading: For the Key Lime Filling:
28 oz condensed milk 28 oz condensed milk
3/4 cup key lime juice ¾ cup key lime juice
1 1/2 tsp lime zest (optional) 1 ½ tsp lime zest (optional)
4 large egg yolks 4 large egg yolks
 
For the Garnish: subheading: For the Garnish:
2 cups fresh whipped cream (1 cup heavy cream, with 1/4 cup sugar, and 1/2 tsp vanilla, or use cool whip) 2 cups fresh whipped cream (1 cup heavy cream, with ¼ cup sugar, and ½ tsp vanilla, or use cool whip)
1 tsp lime zest 1 tsp lime zest
lime slices lime slices

For the Graham Cracker Crust: subheading: For the Graham Cracker Crust:
Preheat the oven to 350 degrees Fahrenheit.
Crush the graham crackers into a fine crumb using a food processor, or high powered blender.
In a medium sized bowl, combine the graham cracker crumbs, sugar and melted butter.
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.
Bake in the preheated oven for 10 minutes, until it is golden and starts to smell delicious.
Remove from the oven and allow the pie crust to cool while you make the filling.
For the Key Lime Filling: subheading: For the Key Lime Filling:
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.
Pour the mixture into the pie crust.
Bake the pie for 13 to 18 minutes (mine took 15) until the pie is mostly set. It's okay if the very middle is still slightly jiggly.
Remove the pie from the oven and let it cool to room temperature.
Carefully cover the pie with plastic wrap, and refrigerate it for at least 4 hours, but I recommend overnight.
For the Garnish: subheading: For the Garnish:
Spread the whipped cream over the top of the pie evenly, or pipe it onto the edges of the pie.
Sprinkle the top with fresh key lime zest.
Top with lime slices if desired.

Nutrition  Nutrition
Calories: 417kcal | Carbohydrates: 59g | Protein: 9g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 119mg | Sodium: 267mg | Potassium: 350mg | Fiber: 1g | Sugar: 49g | Vitamin A: 532IU | Vitamin C: 8mg | Calcium: 251mg | Iron: 1mg  Calories: 417kcal | Carbohydrates: 59g | Protein: 9g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 119mg | Sodium: 267mg | Potassium: 350mg | Fiber: 1g | Sugar: 49g | Vitamin A: 532IU | Vitamin C: 8mg | Calcium: 251mg | Iron: 1mg