Pulse graham crackers and pecans in a food processor until a finer consistency, a few larger pieces of pecan is fine.
Pour graham/pecan mixture into a medium bowl; add sugar and melted butter, stir with a fork until completely mixed.
Pat mixture evenly into bottom and sides of a 9in pie pan, using the bottom of a measuring cup or glass to help compact the mixture.
Bake 10 minutes.
Remove from oven and allow to cool.
For the Filling
Whisk together egg yolks, lime zest, vanilla paste, and vanilla extract in a medium bowl.
Whisk in Greek yogurt and sweetened condensed milk until fully combined.
Whisk in lime juice until fully combined.
Pour filling into crust and bake at 350F 15-17 minutes until center is set but the filling still jiggles when moved. Place on cooling rack.
Allow to cool to room temperature before covering and placing in fridge for at least 3 hours, but ideally overnight.
When fully set and ready to serve, decorate with whip cream topping and extra lime zest as desired.
Cut into slices and serve immediately.
For the Topping
Whip cream until soft peaks form.
With mixer running, slowly add sugar until incorporated. Add vanilla. Continue mixing until stiff peaks form.
Use immediately.
*Tips and Variations*
*Bottled Key lime juice can be found at most major stores; the same amount of fresh squeezed lime juice can be used instead for a more tart profile, this method will use about 8 standard size limes. Try a blend of the two juices for a unique and personalized profile.
**Superfine sugar can be purchased from most stores; granulated sugar can be pulsed in a food processor; or granulated sugar can be used in place of superfine sugar, but the whipped topping may have a slightly more granular texture. We do not recommend using powdered sugar as it is not the same as superfine sugar. If superfine sugar is not available, simply substitute with granulated sugar.
***Use the amount of whipped cream that you prefer, but you may have some remaining.
