Preheat your oven to 350° F.

In a bowl, combine the crushed graham crackers, melted butter and brown sugar.

Once combined, press your graham cracker mixture into the bottom and up the sides of a deep 9 inch pie plate.

Bake at 350° F for 10 minutes.

While the crust is baking, combine the cream cheese, sweetened condensed milk, lime juice, egg and lime zest in a blender until smooth.

When the mixture is smooth, pour the filling into the baked crust and return the pie dish to the oven for 20-30 minutes. The filling should jiggle only slightly when tapped.

Allow the pie to come to room temperature and then refrigerate overnight.

Before serving, top the pie with cool whip (you can use as much or as little as you’d like!) and then serve chilled.

Store in the fridge for up to 4 days. Enjoy!