1-Crust: Preheat oven to 375°F on the middle rack. Combine 1½ cups finely crushed graham cracker crumbs, ⅓ cup packed light brown sugar, and 4 tablespoons unsalted butter, melted. Press the mixture firmly into a 9 x 1.5-inch deep-dish pie pan, covering the bottom and sides to about ¼-inch thick. Bake for 10 minutes until lightly browned, then cool on a wire rack.

2-Filling: Lower the oven temperature to 350°F. In a bowl, whisk together two 14-oz cans sweetened condensed milk, 1 cup plain Greek yogurt (2% or whole milk), 1 tablespoon grated lime zest, and ¾ cup fresh lime juice until fully combined. Pour this filling into the warm crust and bake for 15 minutes, until the filling is almost set but still a bit wobbly. Let it cool at room temperature for 30 minutes, then refrigerate for at least 3 hours to chill thoroughly.

3-Topping: In a separate bowl, beat 1 cup cold heavy cream until soft peaks form. Add 2 tablespoons confectioners’ sugar and continue beating until medium peaks form. Spread the whipped cream over the chilled pie and decorate with 1 teaspoon grated lime zest and 8 to 10 thin lime slices. Store the pie in the refrigerator until you’re ready to serve, and slice it cold for the best texture.