This bright, tangy pie starts with a crisp graham cracker crust, pressed into an even layer and baked just until golden at the edges. The filling comes together with egg yolks whisked alongside fresh Key lime zest, then brightened with plenty of fresh Key lime juice for that signature tart-sweet punch — poured into the warm crust and baked until just barely set with a gentle wobble in the center. A long chill in the fridge firms everything up into clean, sliceable wedges with a silky, custardy texture. Finished with a billowy topping and a few extra lime slices for garnish, it's the kind of dessert that tastes like sunshine in every bite. This one's a great pick for a Lactose Free table, no one will guess how easy it was to pull together.
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Preheat the oven to 350°F (175°C). In a medium bowl, stir together the graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand and holds together when pressed.
Press the crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish. Bake for 8–10 minutes, until the crust is set and lightly golden at the edges. Set aside to cool slightly while you make the filling.
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