Instructions

1. Preheat oven to 325℉.
2. In a food processor, pulse graham crackers (about 11 full size crackers) to make 1 ½ cups.  Combine the graham cracker crumbs and the granulated sugar.  Add the melted butter and stir until combined. 
3. Using your spoon or your hands, firmly press the mixture into a 9-inch pie plate, starting with the sides. 
4. Bake crust for 7 minutes.  After baking, remove the pie plate from the oven and increase the temperature to 350℉.
5. In a large mixing bowl, beat cream cheese and sweetened condensed milk with a mixer until smooth.  Add egg yolks, one at a time, mixing well after each addition.  Add lime zest, juice and vanilla extract. 
6. Pour filling over the hot crust and return to the oven to bake for an additional 15-20 minutes. 
7. The filling should jiggle slightly in the center when shaken.  It should be firm to the touch, but should not be brown.  It will continue to solidify as it cools. 
8. Cover and chill in the refrigerator for 4 hours or until ready to serve.
9. Garnish with lime slices, lime zest and whipped cream.