• Preheat oven to 350°F (176°C). Lightly spray a 9-inch pie dish with cooking spray and set aside.

Crust

• Crush graham crackers in a blender or food processor or in a bag with a rolling pin until you have fine crumbs. In a large bowl, combine graham cracker crumbs, brown sugar, granulated sugar, salt, and melted butter. Stir until ingredients are well incorporated. Pour ingredients into the prepared pan and press firmly into the bottom and up the sides of the pie dish. Bake for 8 minutes; remove from oven and set aside to cool.

Pie Filling

• Using a mixer, add both cans of sweetened condensed milk, egg yolks, key lime juice, and salt (just a tiny pinch; it helps enhance and balance the sweetness) and mix to combine. Beat on medium speed for 4–5 minutes until smooth.
• Pour mixture into the baked pie crust and bake for 10–15 minutes at 350°F. Little bubbles will start to surface; cover the crust if it starts to brown too much toward the end. The pie should only slightly jiggle in the center. Remove from oven and let pie stand at room temperature for 30 minutes. Refrigerate at least 1 hour before serving (I like to chill for 8–10 hours before serving).

Whipped Cream

• Combine cream, powdered sugar, and vanilla in a stand mixer with whisk attachment. Whisk on slow at first to combine, then increase the speed and whip until fluffy, about 1–3 minutes (watching carefully). You can either smooth it over the entire cooled pie (if the pie will be consumed that same day) or add it to individual pie servings if the pie won’t be eaten all the same day. Do not add whipped cream to the entire pie if you plan to have leftovers, as the cream gets watery when stored. Refrigerate any pie leftovers. If desired, garnish slices with lime zest. Enjoy right out of the fridge!