The Best Key Lime Pie Recipe

Preheat your oven to 325 °F. Break up the 3/4 pound graham crackers and pulse them in a food processor until they form fine crumbs.

Add the 2 sticks of melted butter, 1/2 cup granulated sugar, and 1/4 teaspoon sea salt to the crumbs. Pulse until everything is combined and the mixture looks like wet sand. Press this mixture firmly into the bottom of a 9-inch pie pan, extending it up the sides and along the edge to form an even layer.

While the crust cools, get started on the filling. In an electric mixer fitted with the whisk attachment, whip the 4 large egg yolks and 1 lime zest on high speed until they're light and fluffy, about 5 to 6 minutes.

Gradually pour in the 14 ounces condensed milk, continuing to whip until the mixture thickens significantly, another 3 to 4 minutes. Reduce the mixer speed to low and slowly add the 2/3 cup key lime juice, mixing just until it's fully incorporated.