Combine graham cracker crumbs and sugar in a large bowl. Stir in melted butter until combined.

Press into the bottom and up the sides of a 9 inch pie pan.

Refrigerate at least an hour until firm.

Place a clean metal mixing bowl and your mixer’s whisk attachment in the freezer for about 10 minutes.

Once chilled, add heavy whipping cream and powdered sugar and beat on high until a stiff whipped cream is formed.

Scrape into a bowl and place in the refrigerator.

In the same mixing bowl, beat cream cheese until smooth.

Scrape the sides of the bowl, then add sweetened condensed milk and key lime juice and beat on medium speed until smooth, scraping the sides and bottom of bowl as needed.

Remove whipped cream from the refrigerator and fold into key lime mixture until combined.

Spoon and spread mixture into crust, forming a large dome in the center.

Chill for at least 2 hours before serving.