• 14-ounce can sweetened condensed milk
• 16-ounce can frozen limeade concentrate (not thawed)
• 1cup heavy cream
• 16-ounce graham cracker piecrust
• zest of 1 lime

Place the condensed milk, limeade concentrate, and cream in the bowl of an electric mixer fitted with the whisk attachment. Beat until fluffy and soft peaks form.

Pour the filling into the piecrust and smooth the top. Refrigerate until chilled and loosely set, at least 4 hours (and up to overnight).

Sprinkle the pie with the zest before serving.