Make the Crust

• Preheat your oven to 350°F (175°C).
• In a medium bowl, stir together the graham cracker crumbs, sugar, and salt. Pour in the melted butter and mix until every crumb is evenly coated and resembles wet sand.
• Firmly press the mixture into the bottom and up the sides of a 9-inch pie plate using the bottom of a measuring cup or glass.
• Bake for 10 minutes. Remove from the oven and allow the crust to cool while preparing the filling.

Make the Filling

• In a large bowl, combine the egg yolks and key lime zest. Whisk vigorously for about 1 minute until the yolks become slightly lighter in color.
• Whisk in the sweetened condensed milk until smooth.
• Add the key lime juice, vanilla bean paste, and salt. Whisk until fully combined.
• Let the filling sit for 10 minutes. During this time, the acidity from the lime juice naturally begins thickening the filling.
• Pour the filling into the cooled crust and smooth the top.

Bake

• Bake for 18 to 20 minutes, or until the edges are set while the center still has a slight jiggle when gently shaken. Do not allow the pie to brown.
• Cool completely at room temperature. Transfer to the refrigerator and chill for at least 6 hours, preferably overnight, until fully set.

Make the Whipped Cream

• In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla bean paste until medium peaks form.
• Spread over the pie or pipe decorative swirls around the edges. Finish with fresh key lime zest and thin lime slices if desired.