Preheat your oven to 350°F (175°C). In a bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined. Press the mixture into the bottom and up the sides of a 9-inch pie dish. Bake for 8-10 minutes until golden brown. Remove and let it cool.
In a separate bowl, whisk together the sweetened condensed milk, key lime juice, and egg yolks until fully combined. Taste for sweetness and tang.
Pour the filling into the cooled crust and bake for 15 minutes. Let cool at room temperature before chilling in the fridge for at least 3 hours.
Whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Be careful not to overwhip.
Slice the pie and top each slice with whipped cream and garnishes, if desired.
Notes
A delightful Key Lime Pie with a creamy filling and a buttery graham cracker crust, topped with light whipped cream. Perfect for gatherings and easy to make at home.
