Preheat oven to 350ºF (176ºC).

For Graham Cracker Crust:

• Make graham cracker crumbs in food processor or place graham crackers in plastic bag and crush until they turn into crumbs.
• Put butter in a med-large mixing bowl and mix in graham cracker crumbs, sugar, and salt until combined.
• Put mixture into a 9-inch pie dish and pat it down with your fingers to make the crust. Bring the crust up the edges as well.
• Bake for 10 minutes or until very lightly browned.
• Allow to cool while preparing pie filling.

For Pie Filling:

• Whip most of the zest (reserving a pinch for sprinkling the top of the pie to garnish) and egg yolks in a large mixing bowl for 2 minutes or until thickened.
• Add sweetened and condensed milk and mix for 3 minutes or until thickened.
• Add lime juice and mix until combined.
• Pour mixture into pie crust.
• Place in oven for 15 minutes. Pie will rise slightly but the filling won't change color.
• Allow to cool for ½ hour at room temperature before cooling completely in the fridge for at least 2 hours. You can also place it in the freezer instead of the fridge to cool it quicker. Just remember to remove it before it turns into ice cream!

For Whipped Cream:

• Use an electric mixer to whip together cream and sugar for a few minutes until stiff peaks form. Top the pie with whipped cream and optional zest before serving.
• Enjoy!!

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