First make the graham cracker crust. Preheat your oven to 350 degrees F.

Add your graham crackers to a mini food processer and process until finely ground. Add to a large mixing bowl and add in 1/3 cup melted butter and 3 tablespoons sugar, stirring until well combined.

Pour the mixture into a 9-inch pie plate, pressing the mixture evenly against the bottom and sides of the pie plate.

Add to your oven and bake for 10 minutes. Remove and let cool in the pan placed on a cooling rack.

While waiting for the crust to cool, make your Key lime filling.

Separate 6 yolks from the egg whites, reserving the egg whites for another use (we made egg white omelets the next morning!) Add the yolks to a medium sized bowl and beat using an electric mixer until thick, about 3 minutes.

Add in the sweetened condensed milk, lime juice, and lime zest, beating with the electric mixer until well blended, about 1 minute.

When your pie crust is completely cool, pour the Key lime filling into the pie shell.

Cover with plastic wrap, being sure to tightly seal it. Add to your freezer and freeze for at least 3 hours or overnight.

When ready to serve, remove from the freezer and make your whipped cream.

Add the heavy cream, sugar, vanilla extract, and salt to a medium bowl. Beat on medium-high-speed using an electric mixer until medium peaks form, about 3 or 4 minutes.

Spread the whipped cream evenly over the Key lime pie.

Garnish with slices of a fresh Key lime, if desired.