¾cupkey lime juiceI use Nellie & Joe's Key West lime juice
28oz. sweetened condensed milk2-14 oz cans
1teaspoonlime zestplus more for garnish
Topping
1 ½cupsheavy whipping cream
½cup powdered sugar
Instructions
Preheat oven to 350°F.
In a medium bowl (or in a food processor if you've used a food processor to grind your graham crackers into crumbs), stir together graham cracker crumbs, melted butter, and sugar until fully combined
Press graham cracker mixture into a 9" pie plate.
Bake graham cracker crust for 10 minutes. After 10 minutes, cool the pie crust on a cooling rack.
Meanwhile, whisk together all of the filling ingredients in a large bowl until smooth.
Transfer pie filling to the cooled crust.
Bake for 15 minutes, then cool the pie completely.
Chill pie in the refrigerator for at least 3 hours before topping with whipped cream and serving.
Whipped Topping
In a large mixing bowl or the bowl of a standing mixer, whisk the heavy cream until soft peaks form. Add the powdered sugar and continue whipping until stiff peaks form.
Top the cooled pie with the whipped cream - spread over the top or use piping tip #1M to pipe swirls around the perimeter of the pie and in the center.
Zest a bit of lime over the top of the whipped cream.