1-Preheat: your oven to 375°F and setting a rack in the middle for even baking. In a bowl, mix the graham cracker crumbs, light brown sugar, and melted unsalted butter until it holds together like wet sand.

2-Press this mixture: firmly into the bottom and up the sides of a 9-inch deep-dish pie pan, aiming for about ¼-inch thickness. Bake the crust for 10 minutes until it’s lightly browned, then let it cool on a wire rack while you reduce the oven temperature to 350°F. In a large bowl, whisk together the two 14-ounce cans of sweetened condensed milk, 1 cup of plain Greek yogurt, 1 tablespoon of grated lime zest, and ¾ cup of fresh lime juice until smooth.

3-Pour the filling: into the warm crust and bake for 15 minutes, or until it’s almost set but still a bit wobbly in the center. Let the pie cool at room temperature for 30 minutes, then refrigerate it for about 3 hours to firm up.

4-For the topping: beat 1 cup of cold heavy cream until soft peaks form, add 2 tablespoons of confectioners’ sugar, and beat until medium peaks form. Spread this over the chilled pie and garnish with 1 teaspoon of grated lime zest and 8 to 10 thin lime slices before serving. Keep it in the fridge until you’re ready to enjoy.