The Best Key Lime Pie

Preheat the oven to 350ºF.

In a medium bowl, stir together the crushed graham crackers, melted butter and brown sugar until very well combined. (If needed, use your fingers to incorporate the mixture and ensure the graham crackers are well-moistened.)

Firmly press the mixture into the center and up the sides of a 9-inch pie plate. (See Kelly’s Notes.)

Bake the crust for 8 minutes then remove it from the oven and set it aside while you prepare the filling.

In a large bowl, whisk together the Greek yogurt, sweetened condensed milk, lime zest and lime juice.

Pour the mixture into the pie crust. (It does not have to be completely cooled.)

Bake the pie until the filling is just barely set, about 15 minutes. Remove the pie from the oven and let it cool for 1 hour before tenting it loosely with foil and refrigerating it for a minimum of 3 hours.

Remove the pie from the fridge and top it with the whipped cream, either by piling it on top of the pie or by piping it.

Cut the pie into slices and serve.