# What You'll Need:
→ Crust
01 - 7 graham cracker sheets (about 13-14 crackers), crushed into fine crumbs
02 - 7 tablespoons unsalted butter, melted
03 - 3 tablespoons granulated sugar
04 - 1 pinch salt
→ Filling
05 - 1 can (14 ounces) sweetened condensed milk
06 - 1/2 cup key lime juice
07 - 2 teaspoons grated lime zest
08 - 4 large egg yolks
→ Topping
09 - 1 cup heavy cream, chilled
10 - 2 tablespoons powdered sugar
11 - 1 teaspoon vanilla extract
12 - Additional lime zest or thin lime slices for garnish
# How to Make It:
01 - Preheat oven to 350°F.
02 - Combine graham cracker crumbs, melted butter, granulated sugar, and salt in a bowl. Mix until crumbs are evenly moistened and mixture holds together when pressed.
03 - Press crumb mixture firmly and evenly into bottom and up sides of 9-inch pie pan using the back of a measuring cup or spoon.
04 - Bake crust for 10 minutes until lightly golden. Remove from oven and set aside to cool slightly while preparing filling.
05 - Whisk together sweetened condensed milk, key lime juice, lime zest, and egg yolks in medium bowl until completely smooth and well combined, about 2 minutes.
06 - Pour lime filling into warm crust and smooth top with spatula or back of spoon.
07 - Bake for 15 minutes until center is just set but still slightly jiggly. Remove from oven.
08 - Let pie cool to room temperature for about 1 hour.
09 - Refrigerate for at least 2 hours or until completely cold and set.
10 - Beat heavy cream, powdered sugar, and vanilla extract with electric mixer or whisk until medium peaks form.
11 - Pipe or spread whipped cream over chilled pie. Garnish with lime zest or thin lime slices. Serve cold.
