Mix graham cracker crumbs & sugar together, stir in melted butter until thoroughly mixed & press into pie plate, bake 5-7 minutes.
Cool completely before adding fillings.
Key Lime Filling
Using an electric mixer (I like KitchenAid) beat the egg yolks for 1 full minute.
Stir in sweetened condensed milk, key lime juice and zest.
Using mixer at medium speed beat for about 1 minute to ensure it is mixed thoroughly.
Pour the mixture into prepared graham cracker crust and bake at 350 for 15 minutes.
Let cook completely in refrigerator for about 1 to 2 hours and garnish with key lime whipped cream.
Key Lime Whipped Cream
Mix the sugar with the key lime zest and let sit for about 30 minutes or so (you can prepare this while the pie cools and let it sit longer).
Beat the zest/sugar mixture and heavy whipping cream with electric mixer on high until stiff beats form (about 7-8 minutes).
Serve with cooled pie.
Notes
Gluten Free Crumb Crust: Cheerios Oat Crunch Honey Oat flavor (Dark Gold Box, not white box) or Puffins Cereal. If you are not sure you have the right Cheerios, read label, they do have a gluten free version that is fairly easy to find.You can also used regular Cheerios, add 2 tablespoons brown sugar before adding melted butter.Grind to fine mix in blender or food processor. (1-1/2 cups blended ground cereal, plus 5 tablespoons melted butter). Bake 5 minutes at 350 F, and cool before using.