We’re obsessed! This is the third time we’re preparing this meal this week.

Preheat your oven to 350°F (175°C).

In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.

Press the crumb mixture into the bottom and up the sides of a 9-inch pie dish to form the crust.

Bake the crust in the preheated oven for 10 minutes, then remove and let it cool slightly.

In a large bowl, whisk together the egg yolks and sweetened condensed milk until smooth.

Add the Key lime juice and lime zest to the mixture, stirring until well combined.

Pour the lime filling into the prepared crust and smooth the top with a spatula.

Bake the pie for 15 minutes, or until the filling is set but still slightly jiggly in the center.

Remove the pie from the oven and let it cool to room temperature, then refrigerate for at least 2 hours.

Before serving, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.

Top the chilled pie with swirls of whipped cream, and garnish with extra lime zest if desired.

For a gluten-free version, use gluten-free graham crackers for the crust. If you can’t find Key limes, regular limes can be used, though the flavor will be slightly different. For those who prefer a less tart pie, reduce the lime juice by a tablespoon or two. You can also add a layer of sliced strawberries or raspberries on top of the whipped cream for a fruity twist.