• Preheat the oven to 350 degrees F.

For the Crust:

• Make the graham cracker crumbs but placing graham crackers in a food processor or blender and blend until the crackers are turned into fine crumbs. Add to a large mixing bowl.
• Stir in granulated sugar and a pinch of salt.
• Pour the melted butter on top and stir in with a fork ensuring that the butter is evenly combined.
• Press the mixture into the bottoms and the sides of a 9 inch pie plate and use the bottom of a glass or measuring cup to tightly pack the mixture into the pan.
• Bake for 8 minutes. Cool on a wire rack to room temperature.

For the Filling:

• Whisk the lime zest with the egg yolks until combined for 1-2 minutes.
• Stir in the sweetened condensed milk and lime juice.  Allow the mixture to sit at room temperature to thicken while the crust cools.
• Pour the mixture into the prepared pie crust.
• Bake for 15-17 minutes until the center is set but the pie is still slightly wiggly.
• Let the pie cool on a wire room for at least 1 hour until it comes to room temperature.
• Chill for at least 3 hours or overnight before serving.

For the Whipped Topping:

• Mix together the cream with the powdered sugar with a hand held or stand up electric mixture until soft peaks form.
• Gently mix in the vanilla extract.
• Pipe the whipped topping onto the pie and garnish with the lime slices.  Serve and enjoy!