Graham Cracker Crust: Position a rack in the center of the oven and preheat the oven to 350ºF. Pulse the graham crackers, pecans, granulated sugar, and cinnamon together in the food processor until it turns into a fine crumb. With the food processor running, pour in the melted butter. Stop the food processor, scrape down the sides. Dumb the prepared crumb into a deep 9 inch pie pan. Here is one similar to the one I used. Spread the crumb mixture out and make sure to take it up the sides too. I like to press the crumbs down with a measuring cup to make sure they're packed in tight. This ensures that your crust won't fall apart. Bake the crust for 10 minutes. Remove from oven and let cool for 5 minutes before pouring in the lime filling.

Lime filling: Place the egg yolks in a medium bowl and whisk for 2 minutes or until they lighten a bit in color. You can use a hand mixer or a stand mixer for this step too if you'd like. Add the condensed milk and continue to mix for another 2 minutes. Add the lime juice ⅓ cup at a time, waiting until the batch is completely incorporated and the mixture thickens before adding the next ⅓ cup. The lime filling should be thick and should fall in ribbons when done. Fold in the lime zest.

Pour the filling into the prepared pie crust and bake for 14-15 minutes or until the filling sets and it's just barely jiggly in the center. You do not want the filling to brown so make sure to not over bake. Let the pie cool on the counter for 2 hours before allowing it to cool completely in the refrigerator. I suggest making this 1 day ahead, as the filling sets best when left for at least 8-10 hours in the refrigerator.

Whipped cream: Beat the heavy cream in a stand mixer using the whisk attachment or with a hand mixer until soft peaks form, about 2 minutes. Add in the powdered sugar and continue beating until the whipped cream holds it's shape, about 1 minute. Use a piping nozzle or just dollop the cream on the pie using a spoon. Top with lime zest and lime slices if you'd like to decorate!