1. Make the crust: Preheat the oven to 350F. In a medium bowl, mix together the graham cracker crumbs, melted butter, egg white, and salt until evenly combined.
2. Press the mixture firmly into a 9-inch pie dish, going up the sides. Use the bottom of a measuring cup to pack it in tightly. Bake for 8 to 10 min, until lightly golden and set. Let cool completely.
3. Make the filling: In a large bowl, whisk together the condensed milk, Greek yogurt, lime zest, lime juice, vanilla, and salt until fully combined.
4. Pour the filling into the cooled crust and smooth the top. Cover and refrigerate for at least 4 hours, or preferably overnight, until firm and sliceable.
5. Make the whipped cream: In a large bowl, beat the heavy cream, powdered sugar, vanilla, and salt until soft peaks form.
6. Spread or dollop the whipped cream over the chilled pie. Finish with extra lime zest, slice, and serve cold. Enjoy! Store leftovers covered in the refrigerator for up to 4 days.
