Place cookie crumbs, brown sugar, and melted butter in a medium bowl. Mix until combined.

Then transfer the mixture into a 9-inch pie dish and press it into the bottom and up the sides of the dish.

Place the crust in the refrigerator and chill for 30 minutes or overnight, if desired.

Using a stand mixer or a hand mixer and a medium bowl, beat the cream cheese until creamy, then pour in the sweetened condensed milk, lime juice, and food coloring (if using). Beat on low speed until fully combined and smooth. Set aside.

Using a stand mixer or a hand mixer and a large bowl, whip the cold heavy cream until fluffy with soft peaks.

Then, add in the powdered sugar and beat until fluffy with stiff peaks.

Using a rubber spatula, gently fold the cream cheese mixture into the whipped cream. Be very gentle when doing this or the heavy cream will deflate.

Pour the filling into your prepared crust and smooth down the top using an offset spatula. Cover with plastic wrap and chill in the refrigerator for 6-7 hours or overnight (recommended).

When you’re ready to decorate and serve, pour the remaining heavy cream into a large bowl and use a stand mixer or a hand mixer to whip it until fluffy.

Add the powdered sugar and keep whipping until stiff peaks start to form.

Decorate your key lime cream pie with whipped cream and finely grated lime zest.

Slice into 8 slices making sure to clean the knife between each slice. Serve and enjoy!