one8 ounce package cream cheesesoftened, at room temperature
1300 ml cansweetened condensed milk
1/3cupkey lime juiceor normal limes if needed
lime zestfor topping
Combine the crust ingredients in a medium bowl, then press into the bottom and up the sides of a 9-inch pie plate. ( NOT a deep dish pie plate). Place in the refrigerator.
In a large bowl, beat the cream cheese until fluffy and soft. This is very important to do properly or you will have chunks of cream cheese. Slowly add in the condensed milk, mixing and beating until smooth, then mix in the remaining ingredients.
If desired, add in 2-3 drops of green food coloring. Mix until the color is throughout the filling. Pour the filling into the prepared pie shell & refrigerate for 4-5 hours, or overnight for the best results.
When ready to serve, beat the whipping cream, vanilla and sugar in a medium bowl until soft peaks form.
Top the pie with the whipped cream in your desired pattern. You can cover the entire top or you can put dollops on top. Sprinkle with lime zest.
Slice and serve. This pie needs to stay cold.
You don't have to have key limes to enjoy this recipe! Use regular Persian limes which are the ones that you find in the grocery store year round.
use a premade 9 inch pie crust to make things even easier