Key Lime Pie with Honey Shortbread Crust

Preheat oven to 375 degrees Fahrenheit.
In a mixing bowl, use a hand mixer to beat together 1/2 cup unsalted butter, 2 tablespoons honey, 2 tablespoons brown sugar, and 1 teaspoon vanilla extract until light and fluffy., about 1 to 2 minutes. Add in 1 1/4 cup all-purpose flour and 1/2 teaspoon salt and mix until just combined. Don’t overwork it. Mixture will be crumbly.
Pour the mixture into an ungreased 9-inch standard pie plate. Press the crumbs into the bottom and sides of the pan to form an even crust. Bake for 7 minutes.
Bake in the preheated 375℉ oven for 7 minutes. Let cool on a wire rack until the filling is prepared. Once the crust is removed from the oven, reduce the oven temperature to 350 degrees.

In a large mixing bowl, beat 4 large egg yolks with a hand mixer on medium-high speed for 1 minute. Pour in 1/2 cup heavy cream and continue to beat on medium-high speed until it is fluffy, about 1 more minute.
Add in 14 ounces sweetened condensed milk beat that for for 1 minute on medium-high before finally adding in 1/2 cup key lime juice. Mix for another 30 seconds on a low-medium speed.
Pour the filling into the prepared pie shell. Bake in the 350℉ oven for 15 minutes, until filling is set.
Let cool for 1 hour before transferring to the fridge to cool completely, about 4 more hours.

Before serving, combine 1 cup heavy cream with 2 tablespoons powdered sugar in a mixing bowl. Use a hand mixer to beat until stiff peaks form, about 2 to 3 minutes.
Top the pie with the whipped cream by spreading it over the top, or transfer to a piping bag to create designs.