Nardo's Passport Inn Key Lime Pie

1 1/2 cups graham cracker crumbs
1/2 cup (1 stick) butter
Juice of 3 Persian limes (about 5 to 6 tablespoons juice) (see note)
1 can (14 ounces) sweetened condensed milk
2 cups whipping cream
Additional graham cracker crumbs and/or lime slices for garnish (optional)

In bowl, mix graham cracker crumbs with melted butter until well combined. Press onto bottom and up side of 9-inch pie pan. Squeeze juice from limes and mix well with the sweetened condensed milk.

In separate bowl, beat cream until stiff peaks form. Fold lime juice mixture into cream until well combined. Transfer to pie shell. Garnish with additional cracker crumbs and/or lime slices if desired. Freeze 3 hours or until firm. Transfer to refrigerator about 1 hour before serving. Makes about 6 servings.

Note: Equivalent amount of Key lime juice can be substituted.