Lemon/Lime Cream Pie

An Eagle recipe, slightly modified.

Ingredients
1 (14-ounce) can Sweetened Condensed Milk (NOT evaporated milk)
1/2 cup lime juice
zest of one (or two) lime
1 cup (1/2 pint) whipping cream, whipped
1 (6-ounce) package graham cracker crumb pie crust

Instructions
In medium bowl, stir together sweetened condensed milk and lime juice. Fold in whipped cream. Pour into crust. Chill 3 hours or until set. Garnish as desired. Refrigerate leftovers.
Lemon Cream Pie: Substitute 1/2 cup lemon juice for lime juice.

My notes: This is surprisingly good. Many people ask me for the (ridiculously simple) recipe. It really is worth a try.