1. Prepare and Bake the Crust:

• Preheat your oven to 350°F (175°C).
• In a medium bowl, combine the graham cracker crumbs, ¼ cup granulated sugar, and the 6 tablespoons of melted butter. Stir with a fork until all the crumbs are evenly moistened and the mixture resembles wet sand.
• Press this mixture firmly and evenly into the bottom and up the sides of a 9-inch pie pan. Use the back of a spoon or a flat-bottomed measuring cup to pack it down tightly.
• Bake the crust in the preheated oven for 10 minutes.
• Remove the crust from the oven and place it on a wire cooling rack. Allow it to cool completely to room temperature.

2. Make the Lime Filling:

• In the bowl of an electric mixer fitted with the paddle attachment, add the room temperature egg yolks and ¼ cup granulated sugar.
• Beat on high speed for a full 5 minutes. The mixture should become very thick, pale yellow, and voluminous. This step is crucial for the final texture.
• With the mixer running on medium speed, gradually pour in the can of sweetened condensed milk.
• Once combined, add the 2 tablespoons of lime zest and the ¾ cup of freshly squeezed lime juice. Continue to mix on medium speed until everything is well blended and smooth.

3. Assemble and Freeze the Pie:

• Pour the prepared lime filling into the completely cooled, baked pie shell. Spread it into an even layer.
• Carefully place the pie in the freezer. Freeze until the filling is solid and the pie is very firm. This will take several hours, or preferably overnight.

4. Prepare Topping and Decorate:

• When the pie is frozen solid and you are ready to serve, prepare the whipped cream topping.
• In a large, chilled bowl, using an electric mixer fitted with the whisk attachment, beat the 1 cup of cold heavy cream on high speed until it begins to thicken and soft peaks form.
• Gradually add the ¼ cup of confectioners’ sugar and the ¼ teaspoon of pure vanilla extract. Continue to beat on high speed until firm peaks form. Be careful not to overwhip.
• Remove the frozen pie from the freezer. Spoon or pipe the prepared whipped cream decoratively onto the pie.
• Garnish with thin lime wedges.

5. Final Freeze and Serve:

• Return the decorated pie to the freezer for at least 30 minutes to 1 hour to allow the whipped cream to firm up.
• To serve, let the pie sit at room temperature for 5-10 minutes to make slicing easier. Use a sharp knife, dipping it in hot water and wiping it clean between cuts for the neatest slices.
• Serve frozen and enjoy this cool, tangy treat!