Put the graham crackers in a zip lock bag and use a rolling pin to crush them. Or if you have a food processor crush them in seconds!

Mix the melted butter, sugar and graham cracker crumbs together

Spray your pie plate with Pam Baking Spray

Press the graham cracker crumb mixture into the pie plate and bake at 350F for 8 minutes

Remove from oven and let it cool on a wire rack

Separate the eggs into a medium bowl, (TIP: put the egg whites in the freezer!)

Beat the egg yolks in a large saucepan until thick with medium speed on your mixer.

Stir in the condensed milk and key lime juice

Cook on the stove on medium-low, stirring constantly until the mixture starts to thicken. Don’t leave it or it will stick to the pan and we don’t want that to happen!

Once the filling has thickened, remove from heat and let it cool just a bit. Pour it into the graham cracker crust pie shell and set aside to cool.

Garnish with Whipped Heavy Cream, Lime Zest and thin slices of fresh lime. This is the very best key lime pie you will ever make!