Key Lime Pie 6 Steps
Preheat oven to 350°F. In a food processor, pulse the graham cracker sheets for 20 seconds. Add the salt, sugar and melted butter and pulse until mixture resembles coarse sand.
Pour mixture out into a 9"-inch pie dish, pressing the crumbs firmly down into the bottom and up the sides of the dish. You can use a measuring cup in order to attain an even surface.
Bake the crust for 9 minutes. Remove from oven and leave oven on.
In a large bowl, add the sweetened condensed milk, key lime juice, lime zest and egg yolks. Mix until thoroughly combined and smooth. Slowly pour filling into pre-baked pie. You can shake the pie on your countertop to smooth out the top or use a rubber spatula.
Bake in oven for 20 minutes or until firm but slightly jiggly. Remove from oven and let cool on a wired rack. Once pie has cooled to room temperature can place in the refrigerator and let set for at least 1 hour.
Top with whipped cream, lime zest and thin lime slices. I usually keep my key lime pie in the fridge for up to 3 days.