Preheat oven to 350F (175C) and prepare your graham cracker crust.

Graham Cracker Crust

In a medium-sized bowl, stir together graham cracker crumbs and sugars. 1 ½ cups (170 g) graham cracker crumbs, 2 Tablespoons granulated sugar, 1 Tablespoon light brown sugar

Add melted butter and stir ingredients together until well-combined and all crumbs are moistened.7 Tablespoons (100 g) salted butter

Press crumb mixture into bottom and up the sides of a 9.5" pie pan. Set pie crust in the refrigerator to chill while you prepare the filling.

Filling

Combine condensed milk (note that you are using only 2 cups and not 2 full cans!) and egg yolks in a large bowl and whisk until well combined.2 cups (475 ml) sweetened condensed milk¹, 6 large egg yolks

Add key lime juice and whisk well, until slightly thickened (about 2 minutes). ⅔ cups (160 ml) key lime juice²

Pour into pie crust and bake on 350F (175C) for 18-20 minutes. When finished baking, the crust may be turning a deeper golden brown, the edges of the pie will be firm/set and the center will still be slightly jiggly when jostled.

Remove from oven and allow to cool completely before transferring to refrigerator. Once cooled, transfer to the refrigerator and chill at least 6 hours (preferably overnight) before serving.

Homemade Whipped Cream Topping

Before serving the pie, prepare the whipped cream.

In a large mixing bowl, combine heavy cream, powdered sugar, and vanilla extract. Use an electric mixer and stir on medium-low speed for 20 seconds, then gradually increase speed to high and continue to beat on high speed until mixture is thick, fluffy, voluminous and billowing ("stiff peaks" stage). ¾ cup (180 g) heavy whipping cream, ¼ cup (30 g) powdered sugar, ½ teaspoon vanilla extract

Pipe or spread whipped cream over chilled pie (I used an Ateco 848 tip for the piping in the photos). Slice and serve.