Ingredients

• 11 (2 1/4x4 3/4") graham crackers
• 2 tablespoons sugar
• 1 1/2 teaspoons ground cinnamon
• Pinch kosher salt
• 6 tablespoons unsalted butter, melted
• 1 (14-ounce) can sweetened condensed milk
• 4 large egg yolks
• 7 tablespoons fresh key lime juice
• 2 tablespoons fresh lemon juice
• 1 cup chilled heavy cream
• 2 tablespoons powdered sugar
• A 9" pie pan

Instructions

1. Place rack in the center of oven and preheat to 350°F.
2. Pulse graham crackers, sugar, cinnamon, and salt in a food processor until fine crumbs form. With the motor running, drizzle in melted butter and process until well-combined. Transfer mixture to pie pan and press into bottom and up sides with a flat-bottomed measuring cup.
3. Bake crust until golden brown and set, 8–10 minutes. Transfer to a wire rack and let cool to room temperature, about 15 minutes.
4. Make the filling and bake pie: Whisk condensed milk and yolks together in a large bowl. Add key lime and lemon juice and whisk until well-combined (mixture will thicken slightly). Pour filling into crust and bake until center is just set, about 15 minutes. Transfer pie to a wire rack and let cool completely (filling will set as it cools), about 1 hour. Transfer to refrigerator and chill until cold, at least 1 hour.
5. Whisk condensed milk and yolks together in a large bowl. Add key lime and lemon juice and whisk until well-combined (mixture will thicken slightly).
6. Pour filling into crust and bake until center is just set, about 15 minutes. Transfer pie to a wire rack and let cool completely (filling will set as it cools), about 1 hour. Transfer to refrigerator and chill until cold, at least 1 hour.
7. Make the topping: When ready to serve, whip cream with a whisk or electric mixer to very soft peaks. Sprinkle sugar over cream and continue whipping until it holds stiff peaks. Dollop cream in center of pie (leaving at least a 1" border of visible pie filling) and serve.
8. When ready to serve, whip cream with a whisk or electric mixer to very soft peaks. Sprinkle sugar over cream and continue whipping until it holds stiff peaks. Dollop cream in center of pie (leaving at least a 1" border of visible pie filling) and serve.
9. Do Ahead Pie (without topping) can be made, loosely covered, and chilled for up to 2 days.
10. Pie (without topping) can be made, loosely covered, and chilled for up to 2 days.