Pre-heat oven to 250℉
Separate yolks. Best to do at egg's coldest temp. The yolks keep their form best while cold. Put 'em all in a mixing bowl, and beat on medium-high until they are pale yellow and firm.
Turn off mixer, and add in condensed milk. Blend eggs & milk on low for a minute.
Scrape down the bowl if necessary, then turn the mixer back on low.
Dissolve cornstarch into Key Lime juice, and slowly add into the egg/milk mix, until fully combined.
Pour 1 lb of mixture into graham cracker shell. Any remainder put into a pyrex dish for Cook's Key Lime Pudding snackie! Bake for 30 minutes.
Remove from oven, cool on a rack. Place in fridge to eat same day, or freezer to store.
Serve with a dollop of whipped cream.