Step 1: Prepare the crust

Preheat your oven to 350°F (175°C).

In a medium mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the crumbs are evenly coated and resemble wet sand.

Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Use the back of a spoon or the bottom of a measuring cup to pack it tightly.

Bake the crust for 8–10 minutes until lightly golden and set. Remove from the oven and let it cool slightly while you prepare the filling.

Step 2: Make the filling

In a large mixing bowl, whisk the egg yolks until thick and pale yellow, about 2–3 minutes.

Add the sweetened condensed milk and continue whisking until fully combined and creamy.

Slowly stir in the key lime juice and zest. The mixture will naturally thicken slightly as the lime juice reacts with the milk.

Pour the filling into the cooled crust and smooth the top with a spatula.

Step 3: Bake the pie

Return the pie to the oven and bake for 12–15 minutes, just until the filling is set but still slightly jiggly in the center.

Remove the pie and let it cool at room temperature for 30 minutes.

Transfer to the refrigerator and chill for at least 3 hours, preferably overnight, for best flavor and texture.

Step 4: Prepare the whipped topping

In a large chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract with an electric mixer until soft peaks form.

Spread or pipe the whipped cream on top of the chilled pie.

Step 5: Garnish and serve

Sprinkle with extra lime zest or garnish with thin lime slices for a bright, fresh presentation.

Slice and serve chilled.