• Spray a 10 inch pie plate with non-cooking spray.

Make the pie crust:

• In a food processor, add the graham crackers and pulse a few times until they turn into fine crumbs. (use a high speed blender or crush in a zip closure baggie with a rolling pin)
  1 ¾ cup graham cracker crumbs
• Pour the cracker crumbs into a small bowl and add the sugar and salt.
  2 tablespoons granulated sugar, ¼ teaspoon salt
• Add the melted butter and mix until combined completely.
  ½ cup unsalted butter
• Add the crumb mixture to the pie dish and press it evenly into the bottom, going up the sides as well.
• Place the crust in the freezer for at least 10 minutes to set.

Make the filling

• In a large mixing bowl, add the cream cheese and beat on medium-high speed with an electric hand mixer until smooth.
  24 ounces cream cheese
• Add in the sweetened condensed milk, lime juice, and zest and beat until combined.
  14 ounces sweetened condensed milk, ¾ cup lime juice, 1 tablespoon fresh lime zest
• Then add the thawed whipped topping and gently stir with a spatula or wooden spoon.
  8 ounces Cool Whip
• Remove the pie crust from the freezer and pour the filling onto the prepared crust.
• Spread evenly, lightly pressing down in a back and forth motion.
• Place the pie in the refrigerator and chill for at least 4 hours, or overnight o set.
• Garnish with whipped cream and fresh lime slices or freshly grated lime zest prior to serving.