Key Lime Pie

Press the crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish. Bake for 8 minutes to set the crust, then let it cool slightly.

In a medium bowl, whisk the egg yolks and lime zest together for 2 minutes until pale and slightly thickened.

Whisk in the sweetened condensed milk until completely smooth. Then, gradually whisk in the Key lime juice—the mixture will naturally thicken as the acid reacts with the proteins.

Pour the filling into the baked graham cracker crust and smooth the top with a spatula.

Bake for 15 minutes just until the edges are set but the center still wiggles slightly. Cool to room temperature, then refrigerate for at least 2 hours (or overnight) to chill and set completely before serving.