This dreamy, no-drama pie starts with a crisp graham cracker crust, pressed firm and baked until golden at the edges. The filling is where the magic happens: cream cheese beaten silky smooth, folded together with sweetened condensed milk and plenty of fresh key lime juice and zest for that signature tart-sweet punch. A separate batch of whipped cream gets folded in gently, giving the whole thing a light, mousse-like texture instead of a dense custard. Chilled for a few hours, it sets up firm enough to slice cleanly but still melts on the tongue. Finished with a swirl of whipped cream and a few thin key lime slices, it's the kind of make-ahead dessert that looks impressive with almost no fuss. Since there's no meat or fish anywhere in this one, it's an easy, crowd-pleasing choice for a vegetarian table.
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Preheat the oven to 350°F (175°C). In a food processor, pulse the graham crackers until they form fine, even crumbs — or seal them in a zip-top bag and crush with a rolling pin. Transfer to a bowl, add the sugar and melted butter, and stir until the crumbs are evenly moistened and hold together when pressed.
Press the crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish, using the flat bottom of a measuring cup to compact it. Bake for 8–10 minutes, until the crust is set and lightly golden at the edges. Transfer to a wire rack and cool completely before filling.
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