• Preheat your oven to 350 degrees Fahrenheit. Line an 8x8 or 9x9 baking dish with parchment paper and spray with non-stick cooking spray.
• Place the graham crackers in a food processor or a ziplock bag and crush them into coarse crumbs.
• In a bowl, combine the graham cracker crumbs, granulated sugar, melted butter, and salt. Mix until well combined.
• Press the crust mixture into the prepared baking dish using the bottom of a glass or a measuring cup. Press the crust up the sides of the pan about 1 inch.
• For the Key Lime Pie Custard, whisk the egg yolks in a medium bowl. Add the lime juice, sweetened condensed milk, and lime zest. Mix well until fully combined. Pour the custard mixture into the prepared crust.
• Bake the pie in the preheated oven for 10-12 minutes. The custard should be set and not browned, but it should still have a slight jiggle to it.
• Once out of the oven, let the pie cool completely. Cover it with plastic wrap and refrigerate for at least two hours or overnight for the best results.
• After chilling, remove the pie from the parchment paper and cut it into bars. Top each bar with whipped cream and a sprinkle of fresh lime zest.

Whipped Topping:

• Using the whisk attachment, whip the heavy whipping cream on high speed until soft peaks form, which should take about 5-7 minutes.
• Gently fold in the powdered sugar and vanilla extract.
• Enjoy the delicious Key Lime Pie Bars with a dollop of whipped cream on top!