Graham Cracker Crumbs Granulated Sugar Butter Heavy Whipping Cream Cream Cheese Key Lime Juice Key Lime Zest Sweetened Condensed Milk Whipped Cream
Prepare the graham cracker crust by combining the graham cracker crumbs and the granulated sugar. Pour in the melted butter and stir so that all of the crumbs are moistened. Press the crumbs evenly onto the bottom of the pie dish and up the sides. Place the crust in the refrigerator for about 30 minutes before filling.
Using a hand mixer or stand mixer, beat the heavy cream until stiff peaks are formed. In a separate bowl, cream the softened cream cheese until smooth. Beat in the sweetened condensed milk, granulated sugar, key lime juice, and zest. Gently fold the heavy cream into the key lime mixture and spread the filling evenly into the prepared graham cracker crust. Place the pie in the refrigerator to chill for at least 2 hours before topping with whipped cream and limes.
You can substitute regular limes if key limes aren't readily available.