BA's Best Key Lime Pie

• servings: 1 pie

Ingredients

14 graham crackers (about 1½ sleeves)

4 tablespoons (½ stick) unsalted butter, melted

4 tablespoons virgin coconut oil, melted

1 tablespoon sugar

½ teaspoon kosher salt

4 large egg yolks

1 14-ounce can sweetened condensed milk

2 teaspoons finely grated lime zest, plus more for garnish

¾ cup fresh key lime (or regular lime) juice

Pinch of kosher salt

1 cup heavy cream

¼ cup powdered sugar

1 cup full-fat Greek yogurt

1 tablespoon dark rum (optional)

Directions

Preheat oven to 325°. Using your hands, crush graham crackers in a large bowl until coarsely ground (you could do this in a food processor if you’d like, just be sure not to process too finely; you want some texture in the larger pieces). Add butter, coconut oil, sugar, and salt and mix until well blended (mixture will resemble wet sand). Transfer to a 9" pie dish. Using your fingers and the underside of a flat measuring cup, press mixture evenly into bottom and up sides of dish. Bake crust, rotating once halfway through, until golden brown on top and crumbs are set, 12–15 minutes. Let cool.

Using an electric mixer on medium speed, beat egg yolks and condensed milk in a large bowl until paler and almost doubled in volume, about 5 minutes. Whisk in 2 tsp. lime zest, lime juice, and salt. Pour into cooled crust. Bake pie until filling is starting to slightly puff around the edges and center jiggles slightly, 15–20 minutes. Let cool completely.

Whip cream and powdered sugar in a large bowl until stiff peaks form. Gently whisk in yogurt and rum, if using. Dollop onto cooled pie, creating dramatic peaks and valleys with an offset spatula or the back of a spoon. Garnish with lime zest. Do Ahead: Crust can be baked 2 days ahead; pie without whipped topping can be made 2 days ahead; pie can be assembled (with topping) 4 hours ahead.