# 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-ounce) 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
# How-To Steps:
01 - Combine graham cracker crumbs and granulated sugar in a medium bowl; add melted butter and stir until the mixture holds together and resembles damp sand. Press the mixture evenly into the bottom and up the sides of a 9-inch pie dish, using the back of a measuring cup for firm compaction.
02 - Transfer the pie dish to the freezer and chill for 15 minutes to firm the crust while you prepare the filling.
03 - Whisk the sweetened condensed milk, key lime juice and lime zest in a large bowl until smooth and homogenous.
04 - In a chilled bowl, beat the heavy whipping cream with the powdered sugar and vanilla using a hand mixer until stiff peaks form.
05 - Gently fold the whipped cream into the key lime mixture with a rubber spatula until fully incorporated and silky, taking care not to deflate the whipped cream.
06 - Spoon the filling into the chilled crust, smooth the surface, cover with plastic wrap and refrigerate for at least 4 hours or until set.
07 - Before serving, decorate with dollops of whipped cream and a sprinkle of lime zest or lime slices; slice with a warm, dry knife for clean edges.
