Mix the graham cracker crumbs and sugar in a bowl until evenly combined, then pour in the melted butter. Stir until the mixture resembles wet sand and can hold together when pressed.
Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie pan, creating an even crust. Use the back of a spoon or a glass to smooth the surface and ensure the crust is compact.
Place the crust in the refrigerator for about 30 minutes to chill and firm up while you prepare the filling.
In a mixing bowl, whisk the eggs until the yolks and whites are well combined and slightly frothy, about 1-2 minutes. The eggs should feel light and slightly increase in volume.
Add the sweetened condensed milk to the eggs and whisk until smooth and slightly thickened, about 1 minute. The mixture should be glossy and uniform.
Stir in the freshly squeezed lime juice gradually, tasting as you go to achieve the desired tanginess. The mixture will thicken and become slightly glossy, with tiny bubbles forming.
Gently fold in the lime zest and salt to enhance the citrus aroma and flavor, mixing just until evenly distributed.
Pour the filling into the chilled crust, smoothing the top with a spatula or the back of a spoon. The filling should be glossy and just level with the crust edges.
Bake the pie in a preheated oven at 350°F (175°C) for about 15 minutes, or until the edges are set but the center still slightly jiggles when gently shaken.
Remove the pie from the oven and let it cool to room temperature, then transfer to the refrigerator to chill for at least 4 hours or overnight. The filling will firm up and develop a shiny, smooth surface.
Slice the chilled pie and serve garnished with extra lime zest or whipped cream if desired. Enjoy the vibrant, tangy flavor with a crisp crust and creamy filling.
