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Preheat the oven to 375°F (190°C).
Melt the butter in a small saucepan over very low heat. The second it’s liquid, kill the heat.
Combine graham crackers, milk powder, sugar, and salt in a food processor. Pulse until well broken down into a sandy crumb.
Add the butter and cream and pulse to combine until the texture is like damp sand.
Spray or oil a 9-inch glass pie dish. Dump the crust mixture in and spread it out evenly, then press it firmly into the dish.
Bake the crust at 375°F (190°C) for 12 minutes until light golden brown.
While the crust bakes, whisk together the egg yolks, sour cream, sweetened condensed milk, key lime juice, and salt until smooth. Let it rest.
Drop the oven to 325°F (160°C), pour the custard into the warm crust, and bake for 17-20 minutes until the edges are set.
Cool to room temp, then refrigerate covered overnight.
Whip the cold heavy cream and a pinch of salt until stiff peaks form.
Add powdered sugar and vanilla to the whipped cream and mix just until incorporated.
Spread the cream over the chilled pie and microplane fresh lime zest over the top before serving.