Instructions
• BEAT the softened cream cheese in a large bowl until completely smooth and creamy, about 1–2 minutes. Scrape down the sides as needed.
• ADD the sweetened condensed milk and mix until fully combined and smooth.
• ADD the lime juice and lime zest, mixing until fully incorporated and silky.
• BEAT the heavy whipping cream to soft peaks in a separate bowl.
• GENTLY FOLD the whipped cream into the filling until no streaks remain and the mixture is light and airy.
• POR the filling into the graham cracker crust and smooth the top.
• COVER & REFRIGERATE for at least 6 hours, preferably overnight, until fully set.
• HOMEMADE WHIPPED CREAM: Beat the heavy cream to soft peaks. Add the reserved sweetened condensed milk, then continue beating until soft to medium peaks form.
• Top the chilled pie with whipped cream, lime zest, and lime slices just before serving.
• Storage: Store covered in the refrigerator for up to 3–4 days. Keep chilled until ready to serve for best texture. Best made ahead and served the next day once fully set.
Recipe Credit: @theactualansley
