Serves: 8

Ingredients:

Directions:

In a bowl, stir together the cracker crumbs, granulated sugar, and butter. Press the mixture firmly onto the bottom and up the sides of a 9-inch pie pan.
Bake until browned, about 20 minutes. Transfer to a wire rack, and let cool to room temperature.

Filling:

In a bowl, whisk together the lime juice, lime zest, condensed milk and eggs until smooth. Pour the filling into the cooled crust and bake for about
20 minutes, until set around the edge and slightly jiggly in the center. Let cool to room temperature, then refrigerate until very firm, at least
6 hours or overnight.

Whipped Cream:

In a bowl, using a handheld mixer, beat the heavy cream until soft peaks form, ~ about 2 minutes. Beat in the powdered sugar until stiff peaks form
~ about 1 minute. Place the whipped cream in a pastry bag fitted with a star tip and pipe the whipped cream around the edges of the pie. Garnish
with the key lime slices and serve.