This bright, tangy pie is built on a buttery graham cracker crust pressed into an even layer and baked until golden at the edges, giving every slice a satisfying crunch under all that creamy filling. The filling itself comes together from whisked egg yolks, fresh Key lime zest, and plenty of tart Key lime juice, folded into sweetened condensed milk until glossy and thick, then baked just until set with that classic slight wobble in the center. A long chill in the fridge lets it firm up into clean, sliceable wedges with a filling that's rich but never heavy. Finished with a cloud of freshly whipped cream and a curl of lime for garnish, it's the kind of dessert that looks impressive with very little fuss. This one is a solid choice for a vegetarian table, no complicated components required — just classic, crowd-pleasing key lime pie.
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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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