Combine the graham cracker crumbs, sugar, and a pinch of salt in a bowl, then pour in the melted butter. Mix until the crumbs are evenly coated and resemble wet sand.
Press the crumb mixture firmly into the bottom and up the sides of a pie pan, creating an even crust. Use the back of a spoon to smooth the surface, then refrigerate for 15 minutes to firm up.
Preheat your oven to 350°F (175°C). Bake the crust for about 8-10 minutes until it’s golden and fragrant, then let it cool completely.
While the crust cools, grate the lime zest and set aside. Squeeze the lime juice through a fine sieve to catch the pulp, ensuring a smooth, bright liquid.
In a mixing bowl, whisk the egg yolks until smooth and slightly thickened. Slowly add the sweetened condensed milk, whisking continuously to combine.
Gradually pour in the lime juice while whisking, watching the mixture thicken and turn a pale, glossy yellow. Add lime zest and stir well.
Pour the lime filling into the cooled crust, smoothing the top with a spatula. Tap the pan lightly on the counter to remove air bubbles.
Bake the pie at 350°F (175°C) for 8-10 minutes until the filling is set but still slightly wobbly in the center. Let it cool at room temperature for 30 minutes.
Refrigerate the pie for at least 4 hours or overnight to allow the filling to fully set and develop its tart flavor.
Slice the pie with a sharp knife, serve chilled, and enjoy the vibrant, creamy texture topped with a hint of lime zest or whipped cream if desired.
