Preheat your oven to 350℉, 176℃

Make the Graham cracker crust: Crumble the graham crackers in a food processor until extra fine. Or if you don’t have a food processor then simply place them in a plastic bag and smash them with a rolling pin. Place the finely crumbled graham crackers in a mixing bowl and pour the melted butter over top. Mix these two ingredients with your hands or a spoon until it has the texture of wet sand and easily clumps together when pressed in your palm. Immediately transfer this to a 10-inch tart pan and use either your hands or a glass to firmly press the mixture into the bottom and sides.

Place the crust in your heated oven and let it bake for 8 minutes. Then take the crust out of your oven and let it rest until relatively cool.

Make the filling: Get out a large mixing bowl and add all of the ingredients for the filling to it. Use a whisk to combine all of these ingredients together thoroughly. Then pour this mixture over your baked graham cracker crust.

Bake the filling: Place the tart back in your heated oven and let it bake for roughly 7 to 10 minutes. You’ll know it’s done when the filling is mostly set, it’s ok if it has a slight jiggle. Just don’t bake it so long that it becomes browned on the top.

Let the tart cool: Take the tart out of your oven and let it cool on your kitchen counter for at least 30 minutes. Then transfer it to your fridge and let it stay there for a couple of hours or until it is completely chilled.

Make the whipped cream: Use either a stand mixer or a mixing bowl and hand mixer to whip the cream until it has started to form soft peaks. Add in the confectioner/powdered sugar and continue to whip until stiff peaks are formed.

You can either pipe the whipped cream in a decorative manner over the top edges of your tart. Or use a spatula to spread it out evenly over the entire top so it can be enjoyed in every bite. The choice is entirely up to you.

Keep your key lime tart chilled until you’re ready to eat. And simply slice it up to enjoy!