Begin by whisking together the egg yolks and granulated sugar in a large mixing bowl until well combined. Gradually, incorporate the condensed milk into the mixture while continuing to whisk.

In a saucepan, bring water to a boil and place a large bowl on top. While constantly stirring, cook the custard mixture until it reaches a thick consistency. Pour the custard into one of the blind-baked pie crusts and set it aside to cool.

Using an electric mixer, whip up the heavy whipping cream in a separate mixing bowl until firm peaks form. Gently fold half of the whipped cream into the cooled custard mixture. Carefully pour this creamy mixture over the set custard in the pie shell, ensuring it is spread evenly. Refrigerate for at least 4 hours or until fully set.

Just before serving, top your Kermit Key Lime Pie with the remaining whipped cream and garnish with slices of lime for added tanginess and aesthetic appeal.