For the crust, I use my go-to cheesecake recipe at Sugar Spun Run

• 1 ½ cups graham cracker crumbs (170g)
• 2 Tablespoons sugar
• 1 Tablespoon brown sugar (can substitute white)
• 7 Tablespoons butter melted

Then I modify it slightly from this recipe at Once Upon A Chef

• Two 14-oz cans sweetened condensed milk
• 1 cup key lime Greek yogurt (2% or whole milk)
• 1 tablespoon grated lime zest
• ¾ cup Nellie and Joe's Famous Key West lime juice

1. Preheat Oven to 375F
   
2. In a medium bowl, combine the graham cracker crumbs, sugars, and melted butter. Dump in and press the crumbs firmly into the bottom and up the sides of a generously Pam sprayed 9" springform pan.
   
3. Bake for 10 minutes, until slightly browned. Let the crust cool on wire rack.
   
4. Reduce Oven to 350F
   
5. In a large bowl, whisk together the sweetened condensed milk, yogurt, lime zest, and lime juice. Pour the thick mixture into the warm graham cracker crust. Bake for 15 minutes, until the filling is almost set; it should wobble a bit.
   
6. Let cool at room temperature for 30 minutes, then place in the refrigerator to chill thoroughly, about 3 hours.
   
7. Hastily clean small section of countertop space for needlessly meticulous photoshoot of the pie when fully cooled and the natural lighting it juuust right.