• 1 cup heavy cream
• 2 tablespoons powdered sugar
• Additional key lime zest (for garnish, optional)

Preparation:

1. Preheat your oven to 325°F (160°C).
2. In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated.
3. Press the crumb mixture into the bottom and up the sides of a 9-inch pie dish, forming an even crust.
4. Bake the crust in the preheated oven for about 10 minutes, or until lightly golden. Remove from the oven and let it cool completely.
5. In a separate mixing bowl, whisk together the egg yolks, sweetened condensed milk, key lime juice, and key lime zest (if using) until well combined.
6. Pour the filling into the cooled graham cracker crust, spreading it evenly.
7. Bake the pie in the preheated oven for 15-18 minutes, or until the filling is set but still slightly jiggly in the center.
8. Remove the pie from the oven and let it cool to room temperature. Then, refrigerate for at least 4 hours or overnight to chill and set.
9. Just before serving, prepare the whipped cream topping. In a chilled mixing bowl, beat the heavy cream and powdered sugar until soft peaks form.
10. Spread the whipped cream over the chilled pie, covering the entire surface.
11. Garnish with additional key lime zest, if desired.
12. Slice and serve the refreshing Key Lime Pie chilled.