Bright, tangy Key lime juice and zest come together in a filling that bakes up creamy and just-set, poured into a golden graham cracker crust pressed with a touch of sugar for extra crunch. Sweetened condensed milk gives the filling that classic dense, custardy texture without any fuss, while pasteurized egg yolks bring richness and body as it bakes to a gentle wobble. Once chilled for a couple of hours, the whole pie firms up into clean, sliceable wedges with a pucker-worthy citrus punch in every bite. A soft, billowy topping finishes it off, piped or dolloped on right before serving along with a few thin lime slices for a fresh, sunny garnish. It's a make-ahead dessert that travels well for potlucks and holidays alike, and it's a solid pick for a lactose free table.
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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, using the flat bottom of a measuring cup to compact it. 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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