Instructions

• Preheat the oven to 350 degrees F. In a medium bowl, combine cracker crumbs, brown sugar, cinnamon, and butter.
• Transfer the graham cracker mixture to the tart pan and press mixture tightly to fit the bottom and up the sides of the pan. Bake for 10 minutes, until golden brown. Remove from oven and cool completely on a wire rack.
• In a small bowl, combine the key lime zest and sugar, working the zest into the sugar with your fingers, to infuse the oils from the zest.
• In a large bowl using a hand mixer at medium speed, beat the heavy cream until it begins to thicken, about 2 minutes. Gradually add ½ cup sugar mixture and continue to mix for about 3 minutes on high speed, until soft peaks form.
• Gradually add the sweetened condensed milk to the heavy cream mixture, mixing constantly, until thoroughly combined.
• Gradually mix in the fresh key lime juice into the cream mixture until thoroughly combined. Add the half and half and mix 5 minutes longer, to build body and incorporate air into the filling mixture.
• Transfer the filling mixture to the cooled graham cracker crust. Cover and freeze at least 6 hours.