1 1/2 cups graham cracker crumbs
1/4 cup packed light brown sugar
pinch of kosher salt
6 tbsp unsalted butter, melted
8 large egg yolks
2 14oz cans of sweetened condensed milk
1 cup fresh key lime juice
pinch kosher salt
unsweetened whipped cream, for serving
Preheat oven to 350F. Whisk together the graham cracker crumbs with brown sugar and salt. Add the melted butter and stir until completely moistened. Press crumbs into the bottom and up the sides of a 10 inch pie tin. Bake crust for about 10 minutes or until set. Let cool completely.
Lower temperature to 325F. Whisk together egg yolks, condensed milk, lime juice and salt until smooth and thoroughly mixed. Pour filling into the pie crust and transfer to the oven. Bake for about 20-25 minutes or until edges are set middle is slightly jiggly. Let cool at room temperature and refrigerate for at least 6 hours.
Cover with whipped cream if desired and serve.