Lime Cream Pie

Lime Cream Pie

1 graham cracker crust
1 1/4 cups heavy cream
8-oz pkg cream cheese, softened
1/2 can Eagle brand sweetened condensed milk
Zest from 1 lime
1/2 cup lime juice
Up to 1/3 cup sugar, depending on the tartness of your limes

Beat the cream until soft peaks form and set aside.

Combine cream cheese, condensed milk, lime zest, and lime juice and beat until smooth and well blended. Taste and add sugar, if necessary, to suit your taste. Fold in whipped cream and spoon into graham crust. Refrigerate at least 2 hours.

Really good flavor, but next time I'd only use about 3/4 cup of the heavy cream. I thought this was too...er, "fluffy" for lack of a better word. John loved it though! Nice and light and cool. Perfect for a hot weather dessert.