A refreshing and tangy dessert perfect for warm days, combining the zest of lime with the sweetness of raspberries.
Combine the sweetened condensed milk and lime juice in a mixing bowl until well blended.
Use a whisk for a smoother blend.
Gently fold in the whipped cream until the mixture is light and fluffy.
Ensure the whipped cream is chilled for better consistency.
Add the raspberries to the mixture, folding gently to avoid crushing them.
Reserve a few raspberries for garnish.
Pour the mixture into the graham cracker crust and spread evenly.
Tap the pie gently to settle the filling.
Refrigerate the pie for at least 2 hours before serving.
Cover the pie with plastic wrap to prevent it from absorbing fridge odors.
Garnish with reserved raspberries and lime zest before serving.
Serve chilled for the best flavor.
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