• Preheat your oven to 350°F and lightly spray a 9" deep-dish pie pan or 9" tart pan with non-stick cooking spray.

Make the Graham Cracker Crust:

• Add the graham cracker crumbs, granulated sugar, and melted butter to a large bowl or the bowl of a food processor and mix until evenly combined.
• Add the crust to the pie pan and use the flat side of a glass or measuring cup to pack it tightly and evenly into the bottom and around the sides.
• Place the pie pan on a large rimmed baking sheet and prebake the crust for 10 minutes while you make the filling.

Make the Key Lime Filling:

• In a large bowl, use a hand-held mixer to beat the softened cream cheese, powdered sugar, heavy cream, and sweetened condensed milk until combined and smooth with no lumps.
• Use a whisk to mix in the key lime juice, egg yolks, and vanilla extract until combined and smooth. Scrape the sides of the bowl with a rubber spatula as needed. Pour the filling into the prebaked crust and bake the pie for 22-25 minutes. It should be mostly set and not too wobbly.
• Remove the pie from the oven and allow to cool at room temperature and then cool completely in the fridge for at least 3 hours or overnight before slicing.
• Slice and serve topped with whipped cream. Leftovers last, covered tightly, in the fridge for 3-4 days.