For the crust:
10 oz. crushed graham crackers (you can buy them already crushed - you’ll find it near the pre-made pies in the baking aisle)
4 Tbsp. sugar
2 sticks butter, melted
1/2 tsp. salt
For the pie:
1 14-oz. can sweetened condensed milk
4 egg yolks
1 lime, zested
2/3 cup Key lime juice (you can buy this in a container, does not need to be fresh)
1 cup heavy whipping cream
2 Tbsp. powdered sugar
1 tsp. vanilla
White chocolate shavings
Preheat oven to 325 degrees.
In a food processor, pulse together the graham cracker crumbs, sugar, salt and melted butter. Once combined, press with your hands into a 9-inch pie dish. It should be even along the bottom and sides. Bake for about 15 minutes until crust has settled. There’s quite a bit of butter so if it requires a few more minutes, that’s fine.
Allow crust to cool. Using a stand mixer (if you have one, if not a hand mixer works just as well, albeit a bit more strenuous) with a whisk attachment, beat egg yolks and zest of one lime on high speed for at least five minutes. Add condensed milk and whisk for another three minutes on high speed. Finish by adding in the Key lime juice and whisk until combined. The filling should be nice and thick.
Pour into the cooled crust and bake for 15 minutes, or until the filling sets. Cool completely then put in the refrigerator. While pie is in fridge, using the same stand mixer with whisk attachment (or hand mixer), whisk the cold heavy whipping cream with vanilla and powdered sugar until thickened into a whipped cream consistency. Once pie is totally cool, top the Key lime filling with the whipped cream.
Just before serving, grate white chocolate and lime zest all over the top.