Preheat oven to 300˚F. Combine crumbs with butter* and press into 9" pie plate.
Bake crust for 15 minutes. Allow to cool before adding filling.
Increase oven temperature to 350˚F.
In a medium bowl, whisk (or beat) egg yolks until light lemon color. Stir in sweetened condensed milk and lime juice. Combine well. Once pie crust has cooled, pour filling into shell.
Bake for 10 minutes. Cool to room temperature, then refrigerate for at least one hour or overnight.
Slice and serve with whipped cream.
Notes
*Add the butter into the pie tin and pop it into the oven to melt it. One less dish to clean!
Cover and refrigerate key lime pie for up to 4 days.
Freeze portions in an airtight container for up to 1 month.
Key lime pie is delicious thawed, or served frozen.