Combine the graham cracker crumbs, sugar, and a pinch of salt in a bowl, then pour in the melted butter. Mix until the crumbs are evenly coated and resemble wet sand.
Press the crumb mixture firmly into the bottom and up the sides of a pie pan, creating an even crust. Chill in the refrigerator for 15 minutes to set.
In a bowl, whisk together the sweetened condensed milk and eggs until smooth and slightly frothy. The mixture should be creamy and uniform.
Add the fresh lime juice and lime zest to the mixture, whisking until well combined. The filling will start to thicken slightly.
Pour the lime filling into the chilled crust, smoothing the top with a spatula or the back of a spoon.
Bake the pie in a preheated oven at 350°F (175°C) for about 15 minutes, or until the edges are just set and the center has a slight wiggle.
Remove the pie from the oven and allow it to cool completely on a wire rack. Once cooled, refrigerate for at least 2 hours to fully set.
Top the chilled pie with whipped cream just before serving, if desired, for an extra touch of sweetness and creaminess.
Slice the pie with a sharp knife, revealing the creamy, tangy filling nestled in a crunchy crust. Serve and enjoy!
