This truly is the easiest key lime pie you'll ever make, because there's no tiny key lime squeezing involved!
Graham cracker crust
1sleeve of graham crackersabout 1 1/2 cups
1 14oz.can sweetened condensed milk
1/2cupNellie & Joe's Key West Lime Juice
Zest from one medium lime
Place the graham crackers in a Ziploc bag, and with a rolling pin or sturdy glass, crush 'em to smithereens.
In a medium bowl, mix the graham cracker crumbs with the sugar. Add the melted butter, and mix. Press into the bottom of a pie plate (and about up the sides), and chill in the fridge for at least 30 minutes.
Heat oven to 350 degrees Farenheit.
In a medium bowl, whisk the sweetened condensed milk, egg yolks, and lime juice. Zest the lime over the mixture, and mix well.
Pour the filling into the chilled graham cracker crust.
Bake for 15 minutes. Remove from oven and transfer pan to cooling rack for 10 minutes, then chill pie in the fridge for at least an hour. Best eaten cold!