Make the graham cracker crust. Preheat an oven to 350°F.

In a food processor or plastic bag, crush the graham crackers to fine crumbs, then mix them with the sugar. Once combined, add in the melted butter and mix until a sandy and crumbly texture is reached.

Pour the crust into a pie pan (I like to lightly spray the pan with nonstick spray to allow easier removal of slices), then pat the crumbs down evenly until it covers the pan and there are no holes. Bake the crust for 10 minutes, until lightly golden around the edges. Set aside to cool.

Prepare the filling. In a medium-sized bowl, whisk together the condensed milk and egg yolks, then stir in the lime juice. Pour the mixture into the prepared graham cracker crust and bake for 15 more minutes.

Allow the pie to cool completely, then top with whipped cream if desired and serve. It will keep in the fridge for up to a few days.