Preheat your oven to 350°F and position the rack in the center.

In a sealed plastic bag, crush the graham crackers until finely grounded, using a rolling pin or heavy object. Alternatively, you can process them in a food processor.

In a medium bowl, mix the crumbs with melted butter, sugar, egg yolk, kosher salt, and lime zest. Blend until the mixture resembles damp sand.

Firmly press the crumb mixture into a 9-inch pie dish, ensuring it's evenly distributed along the bottom and up the sides.

Place the pie dish on a baking sheet and bake for around 8 to 12 minutes until it becomes fragrant and lightly browned. Allow it to cool while you prepare the filling.

Lower the oven temperature to 325°F. Whisk together lime zest, egg yolks, sweetened condensed milk, lime juice, salt, and vanilla in a medium bowl until smooth.

Pour the filling into the cooled crust, smoothing it to a level surface. Bake for a further 15 to 20 minutes, until it’s just set with a slight jiggle in the center.

Let the pie cool on the countertop for about an hour, then refrigerate it for a minimum of 2 hours to chill thoroughly.

In a medium bowl, whip together cream cheese and powdered sugar until smooth. Gradually whisk in a few tablespoons of the cold cream, then incorporate the remaining cream while whisking continuously to prevent lumps. Whip until soft peaks form.

Dollop the whipped topping over the chilled pie, nearly reaching the edges. Return the pie to the fridge for another 15 minutes so the topping can firm up.

Before serving, garnish with additional lime zest and slice the pie. Enjoy this tangy, refreshing dessert!