Ten-Minute Lime Cracker Pie.

• 2 (14-ounce) cans sweetened condensed milk
• 2 cups heavy cream
• 1 p--tablespoon finely grated lime zest, plus more for serving
• 1/2 cup freshly squeezed lime juice (from about 8 limes)
• 10 ounces Ritz crackers (85 crackers, from about 3 sleeves)

Whisk together the condensed milk and heavy cream in a large bowl until combined. Add the lime zest and juice and whisk until thickened, about 1 minute.

Spread 1 cup of the condensed milk mixture on the bottom of a deep-dish pie plate, an 11-inch oval casserole, or a similar large shallow dish. Top with a single layer of Ritz crackers. Repeat, alternating layers of filling and crackers, until the dish is full, finishing with a layer of filling. Cover and refrigerate for at least 2 hours or overnight—the longer you wait, the more the crackers will soften and meld with the filling. Serve cold, zesting more fresh lime over the top, if you like.

Serves 8-10.

VERDICT:  I appreciate that this is, in fact, kind of a genius recipe--so very, very easy, made with just a few easily-found ingredients.  And no eggs!  I let it chill for maybe three hours--it could definitely have used more time for the crackers to soften.  I also did not use as many crackers as called for--they did not fit in what I thought was a deep-dish pie pan.  So, probably not the epitome of a Ten-Minute Lime Cracker Pie.  It was perfectly fine, but I was disappointed.  Toss.