No Bake Key Lime Pie with Cream Cheese for 10 Servings

Instructions:

1. In a medium bowl, combine the graham cracker crumbs, granulated sugar, salt, and melted butter until the texture resembles wet sand.
2. Press the mixture firmly into the bottom and up the sides of a 9-inch deep-dish pie plate. Use a flat-bottomed cup to pack it tightly. Place the crust in the freezer for 10 minutes to set.
3. In a large mixing bowl, beat the softened cream cheese using an electric mixer until completely smooth and creamy.
4. Gradually add the sweetened condensed milk, beating continuously until well combined.
5. Stir in the key lime juice and lime zest. The mixture will begin to thicken naturally due to the reaction between the lime acid and the dairy proteins.
6. Using a rubber spatula, gently fold in the whipped topping until the filling is uniform and light.
7. Pour the filling into the chilled crust and smooth the top. Refrigerate for at least 6 hours (or overnight) to allow the pie to set to a sliceable consistency.