Preheat your oven to 350°F (175°C). While it’s warming up, grab a mixing bowl and combine the melted butter, graham cracker crumbs, brown sugar, and cinnamon. Stir until everything is well blended. You want it to resemble wet sand, so don’t be shy with that mixing!

Next, pour the mixture into a 9-inch pie pan. Firmly press the crumbs against the bottom and up the sides. This is where the pie gets its structure. Once it’s looking nice and even, pop it into the oven for about 10 minutes. Your kitchen will soon be filled with the fragrant smell of baking graham crackers.

While the crust cools, it’s time to make the filling. In a large mixing bowl, whisk together the plain Greek yogurt, lime zest, lime juice, sweetened condensed milk, and vanilla extract. The goal here is to ensure everything is super smooth. Give it a taste. Is it tangy enough? Adjust with a little extra lime juice if you’re feeling bold!

Once you’re satisfied with the filling's flavor, carefully pour it into the cooled crust. It should fill the crust nicely. Use a spatula to smooth the top, ensuring it looks appealing. Now, you’ll want to bake this beauty for about 15 minutes at 350°F (175°C). This will help set the filling and deepen those flavors.

After baking, let your pie cool to room temperature for about an hour. Then transfer it to the refrigerator to chill for at least 4 hours—or, if you can wait, overnight. This helps the flavors meld together beautifully and makes slicing a breeze so it won’t collapse.

Just before serving, whip up your topping. In a chilled bowl, combine the heavy cream and powdered sugar. Beat until soft peaks form. I suggest using a hand mixer for this— it saves muscle power. Delicately spoon the whipped cream over the pie, finishing with lime zest and lime slices. You can also sprinkle some fresh mint to add that touch of green.