Combine first 3 ingredients; press onto bottom and 1 inch up sides of a 9-inch springform pan. Chill at least 1 hour.
Whisk egg yolks; add condensed milk and next 3 ingredients, whisking until smooth.
Beat egg whites at high speed with an electric mixer until foamy; gradually add 2 tablespoons sugar, beating until soft peaks form. Fold into yolk mixture; spoon into prepared crust.
Bake at 325° for 15 to 20 minutes or until set and lightly browned. Cool on a wire rack; cover and chill 8 hours.
Beat whipping cream at high speed with electric mixer until slightly thickened; add powdered sugar and vanilla, beating until soft peaks form.
Remove sides of springform pan, and dollop whipped cream around top of pie. Garnish, if desired.
* You can substitute regular (Persian) lime juice and rind for the Key lime variety.
*Regular (Persian) lime juice and rind may be substituted
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