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1
Arrange a rack in the middle of the oven and preheat to 350F.
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2
In a medium bowl, stir together the graham cracker crumbs, sugar, and cinnamon.
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3
Drizzle with the melted butter and stir until well combined.
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4
Press the mixture evenly onto the bottom and up the sides of a 9-inch pie plate.
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5
Bake until set and golden brown, about 10 minutes.
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6
Transfer to a wire rack to cool completely.
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7
Leave the oven on.
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8
In the bowl of a stand mixer fitted with the whisk attachment, or a large mixing bowl with a whisk or hand mixer, beat the egg whites until they hold stiff peaks.
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9
In a large mixing bowl, whisk together the egg yolks and sweetened condensed milk.
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10
Add the lime juice and whisk until combined.
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11
Gently fold in about 1/3 of the egg whites to lighten the mixture then add the remaining egg whites and fold until just evenly combined.
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12
Gently spread the mixture in the pre-baked crust and bake until just set in the center, about 20 minutes.
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13
Transfer to a wire rack to cool completely then refrigerate at least 2 hours before serving.
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14
DO AHEAD: The pie can be baked and stored, covered, in the refrigerator, up to 3 days.
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15
In a medium bowl, combine the heavy cream and sugar and whisk until soft peaks form.
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16
Cut the pie into slices and top each with a dollop of whipped cream.
