Preheat oven to 350 F.

Melt butter and set aside. Add graham crackers and pecans to a food processor, blender or a large freezer bag with rolling pin. Pulse or crush until coarsely ground. Add brown sugar and butter and continue pulsing until finely ground and completely combined.

Pat the mixture into the bottom of a 9-inch pan until firmly compact.

Bake crust at 350 for 10 minutes until crust is golden, not browned. If your crust puffs up, simply press the crust down.

Let crust cool completely before adding the key lime pie filling. You can stick the crust in the fridge while you prepare the filling.

In a medium mixing bowl, whisk together freshly squeezed lime juice, sweetened condensed milk, sour cream, and egg yolk until smooth and slightly thickened. Add in key lime zest, whisk mixture until well combined.

Pour filling over the cooled crust and smooth out the top. Bake at 350 F for 15-20 minutes. Until center in set.

Let the pie cool at room temperature. Once it cools completely, refrigerator for at least 2 hours to set.

In a medium mixing bowl, whisk together whipped cream, vanilla and powdered sugar on low speed until well combined, then increase to high speed until mixture is thick.

Transfer whipped cream to a piping bag to pipe onto the key lime pie. Enjoy!