Preparation

• Preheat the oven to 375℉.
• In a mixing bowl combine the graham cracker crumbs, salt, and brown sugar.
• Melt the butter in a small saucepan, and add it to the graham cracker crumb mixture. Mix well to combine.
• Press the graham cracker crumb mixture evenly into a pie pan. Place in the oven to bake for 8 minutes. Remove and set aside.
• Turn the oven down to 350℉.
• In a mixing bowl whisk together the egg yolks and sweetened condensed milk.
• Add the key lime juice and fresh lime zest and whisk to combine.
• Pour the filling into the prepared graham cracker crust and using a rubber spatula scrape the bowl clean and even out the filling.
• Place the prepared pie on a baking sheet pan and place in the center rack of the oven. Bake for 11 minutes at 350℉.
• Remove from the oven, and cool completely in the refrigerator for 1-2 hours.
• While the pie cools down, add the heavy whipping cream and icing sugar to the bowl of a stand mixer and whip on low speed increasing to high until it's light and fluffy (whipped cream consistency).
• Fill the pastry bag fitted with a star tip and pipe whipped cream on the cooled pie. Use sliced lime and lime zest to garnish, slice and enjoy!