For the Crust:

1. In a food processor, pulse the graham crackers to crumbs (or smash in a plastic bag).
2. Place crumbs in a medium size bowl, and stir in the melted Butter and Sugar until mixed. Press remaining crumbs evenly in a 9-inch pie pan, pressing down the crust firmly, using a measuring cup, or the back side of a large spoon.
3. Place crust in freezer to set.

For the Key Lime Pie Filling:

4. Add the softened Cream Cheese, Sweetened Condensed Milk, Key Lime Juice, Sugar, and Lime Zest into a medium sized mixing bowl. Blend together at medium speed, scraping the sides and bottom of the bowl.
5. Pour the filling into the pie crust. Spread evenly, and chill in the freezer for the first hour, then in the fridge for at least 2 hours, or overnight.

For the Whipped Cream Topping:

6. Add the Cream, Confectioners’ Sugar and Vanilla to a mixing bowl and whip on medium-high speed until stiff peaks form, 1-2 minutes.
7. Pipe whipped cream in your favorite design around the edge of the pie. Add half or quarter slices of Key Limes to decorate. Garnish with Key Lime Zest if desired.
8. Slice pie and serve. Enjoy!