Combine the graham cracker crumbs, sugar, and melted butter in a mixing bowl. Mix until the crumbs are evenly coated and resemble wet sand.
Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie pan, using your fingers or the back of a spoon to create an even crust. Chill in the fridge while preparing the filling.
In a separate bowl, whisk together the eggs, sweetened condensed milk, lime juice, and lime zest until smooth and well combined. You’ll notice the mixture turn slightly frothy and fragrant.
Pour the lime filling into the chilled crust, spreading it evenly with a spatula or the back of a spoon. The filling should look glossy and vibrant green.
Bake the pie in a preheated 350°F (175°C) oven for about 15 minutes, or until the edges are set but the center still jiggles slightly when shaken. The filling will firm up as it cools.
Remove the pie from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the filling to set completely.
Before serving, optionally top the pie with whipped cream or fresh berries for a decorative and flavorful touch. Slice with a clean, sharp knife and enjoy the vibrant, zesty flavor with a crisp crust.
