Set your oven to 175°C (fan 160°C or 350°F). In a bowl, mix crushed graham crackers and sugar. Pour in melted butter and stir with a fork until the mixture resembles wet sand. Press the crumbs firmly into a 20cm pie dish, going up the sides evenly. Bake for 10 minutes, then let cool.

Place egg yolks in a medium bowl and whisk until thickened and pale yellow, about 2 minutes. This step helps create a firmer filling with better structure.

Slowly whisk in the sweetened condensed milk until smooth and fully incorporated. The mixture should appear creamy and slightly glossy.

Add fresh Key lime juice and zest. Stir gently until the filling thickens slightly due to the acid reacting with the milk. Let it rest for 5 minutes to help it set further.

Once the crust is cool, pour the lime filling into the shell. Tap the pie dish gently on the counter to release any air bubbles.

Bake in the preheated oven for 15 minutes. The centre should be just set but still have a slight wobble. Do not overbake, as it can cause cracking.

Remove the pie from the oven and cool to room temperature. Once cooled, refrigerate for at least 3 hours or overnight for best texture and flavour.

In a chilled bowl, beat the double cream and icing sugar until soft peaks form. For a more stable topping, do not over whip, or it may turn grainy.

Spread or pipe the whipped cream on top of the chilled pie. Optionally, sprinkle with extra lime zest for a pop of colour and zing.

Cut into four generous slices. Serve chilled, ideally with a thin wedge of lime on each plate. The pie pairs beautifully with fresh berries or a light cup of tea.