Graham Cracker Crust
1
14 ounce can sweetened condensed milk
1
teaspoon finely shredded Key lime peel or lime peel
1/2
cup Key lime juice or lime juice
2
cups whipping cream

Finely shredded Key lime peel or lime peel (optional)

Prepare Graham Cracker Crust. Cover and chill about 1 hour or until firm.
For filling, in a medium bowl combine sweetened condensed milk, the 1 teaspoon lime peel, and lime juice. In another medium bowl beat 1 cup of the cream with an electric mixer on medium speed until soft peaks form (tips curl). Fold whipped cream into lime mixture. Spoon filling evenly into crust-lined pie plate. Cover and freeze for 2 to 4 hours or until firm. Keep remaining cream chilled until ready to serve.
To serve, remove pie from freezer. In a medium bowl beat remaining 1 cup cream on medium speed until soft peaks form (tips curl). Spread whipped cream over filling. If desired, sprinkle with additional lime peel.

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