# What You Need:
→ Graham Cracker Crust
01 - 1 1/2 cups graham cracker crumbs
02 - 1/3 cup granulated sugar
03 - 6 tablespoons unsalted butter, melted
→ Key Lime Filling
04 - 1 (14-oz) can sweetened condensed milk
05 - 1/2 cup key lime juice (fresh or bottled)
06 - 1 tablespoon key lime zest (optional)
07 - 1 cup heavy whipping cream
08 - 1/4 cup powdered sugar
09 - 1 teaspoon pure vanilla extract
→ Topping
10 - Whipped cream, for garnish
11 - Additional lime zest or lime slices, for garnish
# Directions:
01 - In a medium bowl, mix graham cracker crumbs and granulated sugar until evenly distributed; stir in melted butter until the mixture holds together and resembles damp sand.
02 - Transfer the crumb mixture to a 9-inch pie dish and press firmly into the bottom and up the sides to form an even shell; place the crust in the freezer for 15 minutes to set.
03 - In a large bowl, whisk together the sweetened condensed milk, key lime juice and lime zest until smooth and homogenous.
04 - Using a hand mixer, whip the heavy cream with the powdered sugar and vanilla until stiff peaks form, taking care not to overwhip.
05 - Gently fold one-third of the whipped cream into the lime base to lighten it, then fold in the remaining whipped cream until the filling is smooth and uniform.
06 - Spoon the filling into the chilled crust, spreading and smoothing the surface with a spatula to an even layer.
07 - Cover the pie with plastic wrap and refrigerate for at least 4 hours, or until the filling is fully set.
08 - Before serving, top with whipped cream and finish with additional lime zest or lime slices as desired; slice and serve chilled.
