Key lime pie is tangy, sweet, and lusciously silky...and my favorite key lime pie has an extra special crust!
Preheat the oven to 350 degrees F. Process the gingersnap cookies in a food processor until you have fine crumbs. If you don't have a food processor, place the cookies in a large sealed bag and bash/roll them with a rolling pin.
Combine the gingersnap crumbs, salt, and melted butter together in a large bowl. The mixture should resemble wet sand.
Press the gingersnap mixture into a 9 inch pie pan, pressing up the sides to form a neat edge. Take the bottom of a glass or similar flat object and press all over the bottom and along the sides.
Bake the crust for until very fragrant and just set, about 10 mins. Remove to a wire rack to cool.
Combine the egg yolks and lime zest in a medium bowl and beat until pale, light, and fluffy, about 4 mins.
Slowly add the sweetened condensed milk while beating. Continue to beat an additional 4 mins. Mixture should be smooth and thick.
Slowly add the key lime juice while beating. Beat on low speed just until combined. Pour the filling into the crust.
Bake for 8 mins. The filling should be set, but still jiggly. Cool on a wire rack until room temperature and then refrigerate for at least 2 hours.
Garnish with whipped cream, lime slices and lime zest if desired.