Make crust:

• Prep your oven. Preheat the oven to 350°F (180℃) and place a rack in the center of the oven. Grease or line with parchment paper a 9x5 inch loaf pan.
• Make the crust. In a food processor, grind the graham crackers into fine crumbs. Add the crumbs to a small mixing bowl. Add the sugar and butter and stir together until it the mixture comes together. ¾ cup (5-6 full rectangle graham crackers, 90 g) graham cracker crumbs 2 Tablespoons (25 g) granulated sugar 3 Tablespoons (42 g) unsalted butter
• Bake crust. Press mixture evenly into the bottom and slightly up the sides of the loaf pan. Bake for 10 minutes. Remove from the oven and let cool on a wire rack.
• Make the filling. In a large bowl, whisk together the condensed milk, key lime juice, egg yolks, lime zest, and the salt until smooth. Pour mixture into the loaf pan on top of the graham cracker crust. 1 14- oz sweetened condensed milk can ½ cup (120 ml) key lime juice 2 large egg yolks ½ teaspoon grated lime zest ⅛ teaspoon fine sea salt
• Bake the pie. Bake for 18-20 minutes, until the pies are set but still a little wobbly and soft looking in the middle. Remove from the oven and let cool completely on a wire rack. Cover and store in the refrigerator for at least 2 hours. Cut into slices and Top each with whipped cream and a little grated lime zest before serving.