No Bake Key Lime Pie

Add graham crackers crumbs and brown sugar to a large bowl and mix together. Pour the melted butter into the graham cracker and sugar mixture. Stir until all of the crumbs are damp from the butter and hold together when pressed between your fingers. Transfer the graham cracker mixture to a 9-inch pie dish or a springform pan. Using your fingers or the bottom of a glass or measuring cup, press the mixture firmly and evenly onto the bottom and up the sides of the pan.Transfer the pie pan to the fridge and chill for 30 minutes. Put the pie in the freezer for 15 minutes to shorten the chill time. This will help the crust set.

Add whipped cream to a mixing bowl with powdered sugar and vanilla, beat with an electric mixer until stiff peaks form. Note: If you accidentally over-whip the cream, and it looks curdled and heavy, pour in a little bit more cold heavy cream, and fold it in gently by hand with a spatula until it smooths out.

Combine the key lime juice, lime zest and sweetened condensed milk in a large bowl and mix until combined. Add 1 cup of the homemade whipped cream to the filling mixture and gently fold into the filling. Pour into your prepared pie shell. Refrigerate for 2-4 hours or until set up. Top with remaining whipped cream and serve. Store leftovers in the refrigerator for up to 3 days.