Prep time 30 minutes, bake 45 minutes, cool 15 minutes, chill 2 hours

Ingredients

Graham cracker crust
-1 ½ cups finely crushed graham crackers (about 20 squares)
-1/3 cup butter, melted
-3 tablespoons sugar

Filling

-3 large eggs
-1 can (14 ounces) sweetened condensed milk
-1 teaspoon grated lime or lemon peel
-½ cup Key Lime juice or regular lime juice
-1 ½ cups sweetened whipped cream (see recipe below)

Crust

Heat oven to 350 degrees.
Mix all ingredients. Press mixture firmly against bottom and side of plate.
Bake 10 minutes or until lightly browned, cool while preparing pie filling.

Pie Filling

Beat eggs, milk, lime peel, and lime juice in medium bowl with electric mixer on medium speed for about 1 minute or until well blended. Pour into prepared pie crust.
Bake 30-35 minutes at 350 degrees or until center is set. Cool on wire rack 15 minutes. Cover and refrigerate until chilled, at least 2 hours but no longer than three days. Spread with sweetened whipped cream. Stored covered in refrigerator.

Sweetened Whipped Cream

Beat ¾ cup heavy whipping cream and 2 tablespoons sugar in chilled small bowl with electric mixer on high speed until soft peaks form.