Preheat oven to 350°F (180°C). Lightly spray a 9-inch ceramic pie plate with cooking spray.

For crust: In a medium bowl, whisk together graham cracker crumbs, granulated sugar, and salt. Stir in melted butter until well combined. (Crust should hold together when pressed). Using the bottom of a measuring cup, press mixture into bottom and up sides of prepared pan.

Bake until crust is fragrant and set, about 15 minutes. Let cool completely on a wire rack. Leave oven on.

For filling: In a large bowl, whisk together condensed milk, lime zest and juice, egg yolks, vanilla, and salt until well combined. Spread into prepared crust. Using a wooden pick, pop any bubbles on surface, if desired.

Bake until crust is golden brown, edges are set, and center jiggles slightly when plate is gently shaken, about 30 minutes. Let cool completely on a wire rack. Refrigerate until cold and set, at least 4 hours, or overnight. (Loosely cover pie once cold if refrigerating overnight.)

For topping: In the bowl of a stand mixer fitted with the whisk attachment, beat cold cream, confectioners’ sugar, and vanilla at medium speed until medium-stiff peaks form. Transfer mixture to a pastry bag fitted with desired piping tip; pipe whipped cream mixture onto cold pie as desired. Garnish with lime slices, if desired. Cover and refrigerate for up to 3 days.