Preheat the oven to 350°F. Prepare a 9-inch pie dish.

In a bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined and the texture feels like wet sand.

Press the mixture firmly into the bottom and sides of the pie dish, making sure the crust is even and compact.

Bake the crust for 8 to 10 minutes until lightly golden. Remove and allow it to cool completely.

In a separate bowl, whisk the egg yolks until smooth and slightly thick.

Add the sweetened condensed milk and mix until fully combined and creamy.

Pour in the key lime juice slowly while stirring. Add lime zest and mix until the filling becomes thick and smooth.

Pour the filling into the cooled crust and spread evenly with a spatula.

Bake the pie for 15 minutes, until the edges are set and the center still has a slight jiggle.

Remove from the oven and allow the pie to cool at room temperature.

Refrigerate for at least 3 hours or until fully set.

Before serving, top with whipped cream and slice carefully.