For the crust:
2 cups crushed graham cracker crumbs
6 tablespoons unsalted butter, melted
For the filling:
8 oz. cream cheese, room temperature
1/2 cup heavy whipping cream
10 oz. sweetened condensed milk
3 tablespoons granulated sugar
1/2 cup key lime juice
1 tablespoon grated lime zest
In a bowl, combine the graham cracker crumbs and the melted butter together. Mix together until the butter is absorbed.
Press the crumb mixture into a 9-inch pie dish. Place in the freezer while preparing the filling.
Using an electric mixer or hand mixer, whip the heavy whipping cream until stiff peaks form, about 6 to 8 minutes.
In another bowl, with the same mixer, blend together the cream cheese and sugar.
Add in the condensed milk, lime juice and lime zest, and stir together until the mixture is consistent.
Slowly fold the whipped cream into the cream cheese mixture until the filling is creamy and light.
Retrieve the crust from the freezer, and carefully fill the crust with the filling mixture. Smooth off the top for a professional finish.
Place the pie in the refrigerator for minimum five hours or overnight if possible.
Once set, remove the pie from the fridge, garnish with more whipped cream, key lime zest or slices, and serve chilled.