Instructions:
Prepare the Crust:
Preheat your oven to 325°F (163°C).
In a food processor, pulse the graham crackers until they form fine crumbs.
Transfer the crumbs to a bowl and mix in the granulated sugar, melted butter, and sea salt until well combined.
Press the mixture evenly into the bottom and up the sides of a 9-inch pie pan.
Bake the crust for 10 minutes, then remove it from the oven and let it cool completely.
Prepare the Filling:
In a stand mixer fitted with the whisk attachment, beat the egg yolks and lime zest on high speed until fluffy, about 5 minutes.
Gradually add the sweetened condensed milk and continue to beat until thickened, approximately 3 to 4 minutes.
Reduce the mixer speed to low and slowly incorporate the Key lime juice until just combined.
Pour the filling into the cooled crust.
Bake the Pie:
Bake the pie at 325°F (163°C) for 15 minutes, or until the filling is set but still slightly jiggly in the center.
Remove the pie from the oven and place it on a wire rack to cool to room temperature.
Once cooled, refrigerate the pie for at least 2 hours to allow it to firm up.
Transfer the pie to the freezer until ready to serve. Allow pie to warm up slightly before serving.
Prepare the Topping:
In a chilled mixing bowl, combine the heavy whipping cream, confectioners' sugar, and vanilla extract.
Whip the mixture on medium-high speed until soft peaks form.
Serve:
Place the whipped cream in a piping bag fitted with a large star tip. Pipe the whipped cream evenly around the outer rim of the chilled pie.
For a decorative touch, garnish with additional lime zest or thin lime slices, if desired.