• Preheat your oven to 350 degrees. Line a 8×8 or 9×9 with parchment paper. Spray with non-stick cooking spray.
• Add your graham crackers to a food processor or zip lock bag and turn into coarse crumbs.
• Add all the ingredients for the graham cracker crust into a bowl and mix together.
• Dump crust into your prepared baking dish. Take the bottom of a glass or measuring cup and press the curst into the pan. Press the crust up the side of the pan 1 inch.

Key Lime Pie Custard

• Add egg yolks to a medium bowl and whisk. Add in the rest of your custard ingredients and whisk together. Pour onto of your crust.
• Bake for 10-12 minutes. The custard should not brown but still have a little wiggly to it.
• Once out of the oven, let pie completely cool. Cover with plastic wrap and let it chill in the refrigerator for at least two hours. Overnight for the best results.
• After pie has chilled, remove from parchment paper. Cut into bars. Top with whipped cream and some fresh lime zest.

Whipped Topping

• With the whisk attachment, add heavy whipping cream to the bowl. Whip on high till you get soft peaks. About 5-7 minutes. Fold in powder sugar and vanilla extract.
• Enjoy!