Preheat the oven to 350 degrees.

Pulse 12 graham crackers in a food processor until finely ground.

Next melt 7 tbsp of butter and add it to the graham cracker crumbs along with ¼ cup of granulated white sugar. Pulse until combined.

Press the crumbs evenly on the bottom and up the sides of a pie pan. It helps to use a ¼ cup measuring cup or a spoon to do this.

Bake the crust at 350 degrees for 8 minutes and then let cool completely while making the filling.

Keep oven preheated to 350 degrees.

In a medium sized bowl mix 4 oz. of softened cream cheese with an electric mixer until it is completely smooth.

Then mix in 3 egg yolks.

Next add in 14 oz. of sweetened condensed milk and combine.

Then add in ½ cup of heavy cream and ½ cup of key lime juice and mix until completely combined.

Pour the filling into the prepared pie crust.

Bake the pie for 22-24 minutes at 350 degrees. The center will be slightly jiggly still.

Let the pie chill on the counter for 15 minutes and then in the fridge uncovered for at least 6 hours or overnight before serving.

When ready to serve the pie, make the whipped cream.

Add ¾ cup of cold heavy whipping cream to a large bowl. Whip the cream with an electric mixer on high until stiff peaks form.

Sift in ½ cup of powdered sugar and mix just until combined.

Lastly add in ½ tsp of vanilla bean paste and combine.

Top the pie with the whipped cream and enjoy!