I cheated, and used store-bought pie crust. I firmly believe in taking shortcuts where you can.
I pricked holes in the dough with a toothpick (it worked much better in the smaller space than the fork). I baked according to the directions on the package. I liked the ones made straight from the thickness of the dough right from the package better than the ones that I rolled out from left-over scraps. No matter how thin I rolled them, they still came out thick and puffy when baked.
After all the crusts were baked, I made the filling. Just zest the limes and collect the juice.
Whip the cream until soft peaks form. I used my stand mixer with the whisk attachment.
Then in a separate bowl, whip the sweetened condensed milk, the lime zest, and the lime juice. Gently fold in the whipped cream.
I used my cookie scoop to measure the filling into the shells.
I cheated again and used a canned whip cream, which should be done right before serving (it will melt, don't ask me how I know this). I plan on testing a stabilized whipped cream at some point in the future.