When making Key Lime Pie, keep in mind that you will need as many as 12 limes.
For the crust:
18 whole graham crackers
⅓ cup sugar
⅓ cup butter, melted
For the filling:
1 heaping tablespoon lime zest
½ cup lime juice
2 whole egg yolks
1 can (14 ounces) sweetened condensed milk
Crush crackers in a food processor or Ziploc bag. Pour them into a bowl and stir in sugar and melted butter. Press into a pie pan and bake for 5 minutes or until golden and set. Remove from oven and set aside to cool slightly.
To make the filling, mix lime zest, lime juice, and egg yolks in a mixing bowl. Add in condensed milk and mix on high until smooth and thick. Pour mixture into crust and bake for 15 minutes.
Remove from oven, allow to cool, then refrigerate for at least 1 hour (but longer if possible).
Serve with sweetened whipped cream and grated lime zest.