• 2 C graham crackers
• 7 Tbsp melted butter
• 2 C heavy cream
• 2 Tbsp sugar
• 8 ounces cream cheese
• 1/2 C fresh lime juice (4 small limes)
• 2 limes (for zest) 1 for pie filling and 1 zest for decoration
• 1 can (14 ounces) sweetened condensed milk
• Few drops green food coloring (optional)
Preheat oven to 350 degrees. Crush graham crackers and mix with melted butter. Press mixture into a pie dish and bake for 10 minutes. Allow to cool. In a chilled mixing bowl with a whisk attachment, add the heavy cream. Whip on low and increase speed to medium until it forms soft peaks (about 3to 5 minutes). Add sugar. Remove whipped cream from mixer and place in a mixing bowl. Add cream cheese, and mix until smooth. Add lime juice, zest from one lime and sweetened condensed milk. If desired, add a few drops of green food coloring to enhance color. Fold whipped cream back into the lime filling mixture. Once blended, add it to the pie crust. Put in freezer for at least 1 hour. When ready to serve, allow pie to sit at room temperature for 10 to 15 minutes. Add decorations if desired (extra whipped cream, lime slices and more lime zest).
