Ingredients

FOR THE CRUST:

• 1 stick (½ cup) unsalted butter, melted
• 1 ½ cups Graham cracker crumbs
• 1 Tablespoon brown sugar
• Optional: 1/3 cup sweetened shredded coconut

FOR THE FILLING:

• 1 can (14 ounces) sweetened condensed milk
• 4 egg yolks (preferably at room temperature)
• ½ cup key lime juice

FOR THE WHIPPED CREAM:

• 1 cup heavy cream
• ¼ cup powdered sugar
• 1 teaspoon pure vanilla extract

Instructions

1. Preheat oven to 350 degrees. 
2. In a medium mixing bowl, using a fork, mix together melted butter, graham cracker crumbs, sugar and coconut (if using). Press mixture evenly into a 9-inch pie pan, making sure the mixture covers the bottom and sides of the pan. Bake for 8-10 minutes. Remove from oven and leave to cool. (Do not turn the oven off.)
3. In a medium mixing bowl, combine sweetened condensed milk and egg yolks. Beat with an electric mixer until well combined.
4. Add lime juice and continue beating until fully incorporated. Pour mixture into cooled crust. Bake for 15 minutes.
5. Cool pie to room temperature and then refrigerate for at least a few hours or until fully chilled.
6. Once ready to serve, make the whipped cream. In a mixing bowl, using an electric mixer, whip the heavy cream, powdered sugar and vanilla until stiff. Spoon (or pipe using a pastry bag) onto the pie.