To make a Florida Key lime pie, preheat the oven to 350 degrees Fahrenheit. Add 1 package of graham crackers to a food processor, and process them into crumbs. Melt 5 tablespoons of unsalted butter, and add it to the crumbs along with 1/3 cup of sugar. Pulse the processor to incorporate all of the ingredients.
Transfer the crumb mixture to a buttered 9-inch pie pan, and press it down and against the sides to form an even crust. Bake the crumb mixture until it turns a golden color, approximately eight minutes.
Beat 3 egg yolks and the zest of 2 limes at high speed until light and airy, about five minutes. Slowly add 1 14-ounce can of sweetened condensed milk as you continue to whisk the ingredients. Set the mixer to a lower speed, and then gradually add 2/3 cup of freshly squeezed Key lime juice.
Pour the filling into the graham cracker crust, and bake the pie for about 10 minutes or until set. Allow the finished pie to rest on a wire rack, and then chill it in the refrigerator. Before serving, place the pie in the freezer for 15 to 20 minutes. For a whipped topping, combine 1 cup of heavy or whipping cream with 3 tablespoons of confectioner’s sugar, and whip the cream until it forms soft peaks.