• 1 14 oz. can sweetened condensed milk
• 1 6 oz. can frozen limeade
• 1 cup heavy cream
• 1 6 oz. graham cracker pie crust

Place the condensed milk, limeade, and heavy cream in the bowl of an electric mixer. With the whisk attachment, beat until fluffy, medium peaks form. The consistency will not change that much once the pie is refrigerated, so whip it until it is the consistency you want. Pour the filling into the piecrust.

Refrigerate for 4 hours or overnight, until the pie is set. Serve with whipped cream.