Crust: Mix together all the ingredients and divide it equally into 6 to 10 jars o glasses. Press the mixture with your fingers or a smaller cup. Refrigerate.
Filling: Start by mixing sweetened condensed milk and lime juice in a bowl.
In a separate bowl, using a hand mixer whip the cold heavy cream into stiff peaks on medium-high speed, about 3-4 minutes.
Add 2 cups of whipped cream to the lime mixture and fold with a rubber spatula (reserve 1 cup of whipped cream for topping). Combine slowly as you don’t want to deflate all the air in the whipped cream. I added a few drops of green food coloring, but it's not necessary.
Place large spoonfuls of filling on top of the crust in the jars. Close the jars and keep refrigerated until ready to serve.
Before serving, place a dollop of whipped cream on top.
Notes
You can make this into 1 pie, just use a 9 inch pie pan.It keeps in the refrigerator for up to one week.