Key Lime Pie

Preheat oven to 350° F with rack set to the middle. Stir together graham cracker crumbs, sugar, and cinnamon. Drizzle in melted butter and mix until well-combined. Dump crumbs into a 9‑inch pie plate, and press into a crust on the bottom and sides.

Bake the crust until set and golden brown, 8 to 10 minutes. Let cool to room temperature, at least 15 minutes.

Dissolve sugar in Key lime and lemon juices. Whisk condensed milk, yolks, and yogurt together in a large bowl. Add juices and continue whisking until well-combined (mixture should thicken slightly). Note: Key limes yield about a tablespoon of juice each.

Pour filling into crust and bake (oven still at 350° F) until center is just set, about 15 minutes. Allow pie to cool completely (about an hour). Filling should continue to firm up as it cools. Transfer to refrigerator and chill until cold, at least 1 hour.

When ready to serve, whip cream until it forms very soft peaks. Sprinkle powdered sugar over the cream and continue whipping until it holds stiff peaks. Dollop cream in center of pie and spread, leaving about a 1‑inch border uncovered.