For Crust

1. Preheat oven to 350 degrees.
2. Place graham crackers in a food processor fitted with the blade attachment. Pulse 10-12 times or until crackers are a fine crumb.
3. Add sugar and melted butter.
4. Pulse until crumbs are evenly coated.
5. Press the mixture into the bottom and up the sides of 9 inch pie pan or tart shell, forming a clean border around the edges.
6. Bake until golden brown and fragrant, about 8 minutes.
7. Remove from the oven and set aside to cool slightly.

For Filling

1. In the bowl of a stand mixer fitted with the whisk attachment, beat the egg yolks and lime zest on high until light and fluffy. About 4 minutes.
2. Slowly add the sweetened condensed milk and continue to beat on medium low speed until thickened, about 3 minutes.
3. Reduce the speed to low and slowly add the lime juice. Mix until just combined.
4. Do not over mix.
5. Pour the filling into the crust and place the pie pan on a cookie sheet.
6. Place the cookie sheet with the pie in the oven for 10 minutes or until the filing is just barely set.
7. Remove from the oven and cool on a wire rack for 30 minutes.
8. Refrigerate for 2 hours before serving.
9. For clean slices, freeze the pie for 15 minutes before cutting.
10. Serve with a dollop of freshly whipped cream and a sprinkle of lime zest.

For Topping

1. Add the heavy cream and confectioners sugar to the bowl of a stand mixer fitted with the whisk attachment. Beat on low speed until combined and then increase the speed to medium high until soft peaks form.
2. Remove the bowl from the mixer and whisk the rest of the way with a hand held whisk until stiff peaks form.