# What You Need:
→ Crust
01 - 7 ounces graham crackers (about 13–14 crackers), crushed
02 - 7 tablespoons unsalted butter, melted
03 - 3 tablespoons granulated sugar
04 - Pinch of salt
→ Filling
05 - 14 ounces sweetened condensed milk (1 can)
06 - 1/2 cup key lime juice (fresh or bottled)
07 - 2 teaspoons grated lime zest
08 - 4 large egg yolks
→ Topping
09 - 1 cup heavy cream, cold
10 - 2 tablespoons powdered sugar
11 - 1 teaspoon vanilla extract
12 - Extra lime zest or thin lime slices, for garnish
# How To Make It:
01 - Preheat the oven to 350°F.
02 - In a bowl, combine graham cracker crumbs, melted butter, sugar, and salt. Mix until evenly moistened.
03 - Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie pan.
04 - Bake the crust for 10 minutes. Remove from oven and let cool slightly.
05 - In a medium bowl, whisk together sweetened condensed milk, key lime juice, lime zest, and egg yolks until smooth and well combined.
06 - Pour the filling into the warm crust and smooth the top.
07 - Bake for 15 minutes, or until the center is just set but still slightly wobbly.
08 - Remove from oven and let cool to room temperature.
09 - Refrigerate for at least 2 hours, or until fully chilled and set.
10 - For the topping, beat heavy cream, powdered sugar, and vanilla extract until medium peaks form.
11 - Pipe or spoon whipped cream over the chilled pie. Garnish with lime zest or slices before serving.
