Key limes tend to be slightly more tart and floral. They are smaller and yellow compared to regular Persian limes. This recipe requires about 1lb or 0.45 kg.
Mix graham cracker crumbs, melted butter, and sugar until well combined. Press mixture into an 8x8 inch pie plate.
Bake at 375 F (190 C) for 7-10 minutes. Pull from the oven and set aside to cool while you make the filling. Lower oven temperature to 325 F (162 C).
Whisk together condensed milk and egg yolks thoroughly. Blend in lime juice and zest until well combined. Pour into cool crust. Bake 10 minutes.
After baking, let cool completely in the refrigerator for at least 2 hours. Decorate with whipped cream and Persian lime wedges.