Key Lime Cream Pie

Preheat oven to 325ºF.

Combine the graham cracker crumbs, sugar, and melted butter, and press into a pie plate. Bake for 8–10 minutes. Set aside to cool.

Place cream cheese into a mixer, and beat until creamy and soft. Add sweetened condensed milk and continue beating until combined. Slowly add the lime juice, waiting until it looks incorporated before you add more. Set aside.

Add the heavy cream to a bowl, and beat on medium speed until soft peaks form (approximately 3–5 minutes). Once the cream is peak-y, gently fold the cream cheese and lime mixture into the cream, a little at a time, until completely incorporated.

Once the pie crust is cooled, pour the filling in, and refrigerate for about 2 hours, or until firm. Yummers!