Preheat your oven to 375°F and position the rack in the center.

In a medium-sized mixing bowl, blend the graham cracker crumbs, brown sugar, and melted butter. Stir initially with a fork, then use your hands to ensure a uniform texture. Press the mixture firmly into the bottom and along the sides of a 9-inch deep-dish pie pan, forming a crust about ¼-inch thick. Start by pressing the crumbs up the sides before tackling the bottom to create a smooth, even layer.

Bake for 10 minutes, or until the crust takes on a slight golden hue. Once baked, set the crust aside to cool completely on a wire rack.

Reduce the oven temperature to 350°F.

In a spacious mixing bowl, whisk together the sweetened condensed milk, Greek yogurt, lime zest, and lime juice. The mixture will thicken naturally as you combine the ingredients. Transfer this filling into the prepared graham cracker crust, spreading it evenly.

Place the pie in the oven and bake for 15 minutes, or until the filling is mostly set with a gentle jiggle in the center. Allow the pie to cool at room temperature for about 30 minutes before refrigerating for a minimum of 3 hours, ensuring the filling firms up properly.

Using an electric mixer fitted with a whisk attachment, whip the heavy cream on medium-high speed until it begins to hold soft peaks. Gradually add the confectioners’ sugar and continue beating until medium peaks form, creating a light and fluffy topping.

Spread the whipped cream generously over the chilled pie. Sprinkle the surface with grated lime zest for added flavor and visual appeal. Arrange lime slices artfully on top as a decorative touch.

Keep the pie refrigerated until serving. When slicing, clean the knife blade between cuts to achieve neat, presentable wedges. Serve the pie cold for the best flavor and texture.