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1
Spray a 9-inch pie plate liberally with nonstick vegetable-oil spray.
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2
In a large heavy skillet over moderate heat, cook the bacon, turning occasionally, until crisp.
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3
Transfer the bacon to a paper towellined plate to drain, reserving the fat in the skillet.
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4
Strain the bacon fat through a fine-mesh sieve, measure 4 tablespoons for the filling, and discard the rest.
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5
Finely chop the bacon.
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6
Reserve 3 tablespoons of bacon for the garnish and place the rest in a medium bowl.
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7
Add the graham cracker crumbs and brown sugar and stir to combine.
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8
Drizzle with melted butter and stir until well combined.
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9
Press the mixture evenly onto the bottom and up the sides of the prepared pie plate and refrigerate for 30 minutes.
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10
Arrange a rack in the middle of the oven and preheat to 350F.
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11
In a large bowl, whisk together the egg yolks, sweetened condensed milk, Key lime juice, and the 4 tablespoons of reserved bacon fat.
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12
Pour into the unbaked graham cracker and bacon crust and bake until just set in the center, about 12 minutes.
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13
Transfer to a wire rack to cool completely then freeze for at least 1 hour.
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14
DO AHEAD: The pie can be baked and stored, covered, in the freezer, up to 3 days.
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15
Remove the pie from the freezer and thaw in the refrigerator for 20 minutes prior to serving.
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16
In a small bowl, stir together the graham cracker crumbs and the reserved 3 tablespoons of bacon.
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17
In a medium bowl, whisk the heavy cream until soft peaks form.
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18
Gently mound the cream on top of the pie then drizzle with the maple syrup and sprinkle with the lime zest and bacon and graham cracker garnish.
