This pie will fit into a 10” deep dish pie plate.

Preheat oven to 350 degrees F.

Place the graham crackers into a food processor and process to crumbs.

Add brown sugar and salt and process for a few seconds to incorporate.

Add melted butter and process long enough to blend the butter into the crumb mixture.

Press the mixture into the bottom and up the sides of a 10” pie plate.

Bake for 15 minutes then cool while you make the filling.

In the bowl of a stand mixer with the whisk attachment, beat egg yolks for three minutes on medium high until they are pale in color and look creamy.

Zest the Key limes before squeezing the juice and add the zest to the eggs and mix.

Squeeze the juice and add to the bowl along with the sweetened condensed milk and whisk to incorporate all ingredients, scraping the bowl once or twice to make sure everything is blended.

Pour into the baked pie shell and place back in the oven for 15 minutes. The pie sets up quickly when baked and will seem firm and not runny when it is done.

Cool to room temperature then refrigerate overnight.

When ready to serve, whip the heavy cream to soft peaks then add the powdered sugar and then beat to stiff peaks.

Place whipped cream into a piping bag with a star tip and decorate as you will.

Sprinkle on Key lime zest or Key Lime slices before cutting and serving.