Slice the pie into wedges, wiping your knife clean between slices, and serve cold. Store the pie in the refrigerator until ready to serve. Decorate with the lime zest and lime slices. Add the confectioners' sugar and beat until medium peaks form. Let cool at room temperature for 30 minutes, then place in the refrigerator to chill thoroughly, about 3 hours. Bake for 15 minutes, until the filling is almost set it should wobble a bit. Pour the thick mixture into the warm graham cracker crust.
In a large bowl, whisk together the sweetened condensed milk, yogurt, lime zest, and lime juice.Bake for 10 minutes, until just slightly browned.Using your fingers and the bottom of a glass or dry measuring cup, press the crumbs firmly into the bottom and up the sides of a 9 x 1.5-inch (deep-dish) pie pan. In a medium bowl, combine the graham cracker crumbs, brown sugar, and melted butter stir with a fork first, and then your hands until the mixture is well combined.Preheat oven to 375 ☏ and set an oven rack in the middle position.
