From https://www.delightfulrepast.com/2018/11/key-lime-pie-without-condensed-milk.html

The Crust – A Graham Cracker Crust 

1 1/2 cups (4.5 ounces/128 grams—9 whole crackers) graham cracker crumbs
1/8 cup (0.875 ounce/25 grams) sugar
1/2 teaspoon cinnamon 
1/2 teaspoon ginger 
1/8 teaspoon salt 
5 tablespoons (2.5 ounces/71 grams) unsalted butter, melted 


The Filling 

3 large eggs
3/4 cup (5.25 ounces/149 grams) sugar
1/2 cup (4 ounces/118 ml) heavy cream
1/2 cup (4 ounces/118 ml) freshly squeezed lime juice
1 tablespoon finely grated lime zest from organic or unsprayed unwaxed limes
1/8 teaspoon salt

1 Preheat oven to 325F/165C/Gas3. Lightly butter a 9-inch glass pie
plate. Combine crumbs, sugar, cinnamon, ginger, salt and melted butter
until the mixture comes together. If you used a food processor to make
the crumbs, you can mix the crust in it as well. If you used your
fingers or the rolling pin/plastic bag method to make the crumbs, you
can mix the crust with a fork in a small mixing bowl. The mixture
should be a bit crumbly but hold together when squeezed.

2 Press the crumb mixture evenly and firmly over the bottom and up the
sides of the pie plate just to the top; don’t make a raised rim. I
used a flat-bottomed stainless steel measuring cup to get it even and
well compacted. Bake the crust for 15 minutes. Place it on a wire rack
to cool completely while making the filling. Leave the oven on.

3 In 2-quart bowl (I use a 2-quart glass measure), whisk together
eggs, sugar, cream, lime juice, lime zest and salt until well
combined. Pour filling into prebaked and completely cooled pie
crust. Bake for about 25 minutes, until just set and still with a bit
of a wobble in the center. An instant-read thermometer inserted in the
center should read 145F/63C. Cool on wire rack to room temperature,
about 1 hour. Refrigerate for at least 3 hours, or up to 3 days
loosely covered, before serving.