Note: For best results, let the pie sit overnight loosely wrapped in plastic so the crackers fully absorb the custard. You can also make this in to shallow pie plates.
- 2 (14-ounce) cans sweetened condensed milk
- 1 pint heavy cream
- 1/2 cup lime juice plus 1 tablespoon zest from 8 limes
- 10 ounces (about 2 1/2 sleeves) Ritz crackers
Combine milk and heavy cream in a large bowl. Add lime juice and whisk until thickened, about 1 minute. Spread 1 cup filling on bottom of deep-dish pie plate or 11-inch oval casserole. Top with single layer of Ritz crackers. Repeat, alternating layers of filling and crackers until pie plate is full (finish with a layer of filling). Sprinkle with grated lime zest. Refrigerate at least 2 hours or up to overnight. Serve.