Preheat the oven to 325°.
Add the graham crackers, butter, sugar and salt to a food processor and pulse on high speed until combined.
Transfer the mixture to a 9” or 10” pan and form it completely to the pan.
Par bake at 325° for 10 to 12 minutes or until lightly browned and slightly firm. Cool to room temperature.
Add the egg yolks to a stand mixer with the whisk attachment and whisk on high speed for 2 to 4 minutes until light and fluffy.
Next, on medium speed mix in the milk, key lime juice, and zest just until combined.
Transfer the mixture to the cooled pie crust and pour it in. Bake at 350° for 15 minutes just until set.
Cool at room temperature for 15 minutes then transfer the pie and completely cool in the refrigerator for 3 hours or until firm.
While the pie is cooling add heavy cream, sugar, and vanilla to a stand mixer with the whisk attachment and mix on high speed until stiff peaks are formed, about 3 to 4 minutes. Add to a piping bag or keep in bowl and chill.
1Raspberry sauce: Add all ingredients to a small size pot over medium heat and cook for until thick and jammy, about 15 minutes. Strain and chill.
1Garnish the pie with the whipped cream and serve with raspberry sauce.