Using a food processor or mini-chopper, pulse the graham crackers until finely ground. In a medium bowl, combine the graham cracker crumbs, brown sugar, and melted butter. Stir until fully combined.

Lightly butter or grease a 9” pie dish. Press the crust mixture evenly into the bottom and about half-way up the sides of the dish. (Tip: A flat-bottomed glass helps pack the crust mixture down evenly.)

Bake crust at 325°F for 13-15 minutes. Remove from oven and let cool.

Preheat oven to 350°F.

In a medium bowl, beat the egg yolks for 2-3 minutes, or until yolks turn light pale in color. Add the condensed milk and whisk together until fully combined. Add the Key lime juice and stir until fully combined.

Pour mixture into cooled graham cracker crust.

Bake at 350°F for 15 minutes, or until center of Filling has just set.

Allow pie to cool to room temperature. Cover pie lightly with plastic wrap and refrigerate overnight.

In a medium bowl, whisk together the heavy cream and powdered sugar.

Using a hand mixer, beat on high until stiff peaks form.

Transfer whipped cream into a piping bag fitted with a large star tip. Pipe stars around the outside of the pie. Sprinkle a small amount of lime zest on top of each star.