Crust

1. Preheat your oven to 350˚ F.
2. Combine the graham cracker crumbs, sugar, and melted butter. Mix until evenly combined and the mixture looks like wet sand.
3. Press the mixture firmly into a 9-inch pie plate on the bottom and up the sides to form a crust.
4. Bake the crust until lightly browned, about 10-12 minutes.
5. Remove the crust from the oven once it browns and allow it cool slightly before adding the filling.

Filling

1. In a mixing bowl, whisk the egg yolks until smooth.
2. Add the sweetened condensed milk, whisking until combined with the eggs and smooth.
3. Add the key lime juice and lime zest, and stir until smooth.
4. Pour the filling into the prepared and cooled crust, spreading it evenly.
5. Bake the pie at 350˚F. for 12-15 minutes or until the filling is just set. The filling should still slightly jiggle in the center when gently shaken.
6. Remove the pie from the oven and let it cool to room temperature.
7. Once the pie has cooled, refrigerate it for at least 3-4 hours, or overnight until thoroughly chilled.
8. Serve it chilled and topped with whipped cream.

Whipped Cream

1. Whip the cream in a chilled mixing bowl until the cream begins to form soft peaks.
2. Gradually add the sugar and vanilla.
3. Continue to beat until firm peaks are formed.
4. Use immediately or store in the refrigerator.