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Zest enough of the limes to get 2 teaspoons of zest; set aside.
Juice as many limes as you need to to get ¼ cup lime juice.
Add the condensed milk, heavy cream, and sour cream to a mixing bowl.
Add the lime juice and whisk until the mixture is smooth and thick, about 1 minute.
Use a ½ cup measuring cup to add filling to the bottom of an 8-inch cake or pie pan and spread evenly to cover the bottom.
Top with a single layer of Ritz crackers.
Repeat, alternating layers of filling and crackers, ending with a final layer of the remaining filling; you should have 3 layers of crackers and 4 layers of filling.
Sprinkle the top with lime zest.
Loosely cover with plastic wrap and refrigerate for at least 2 hours or overnight.
Serve chilled. The pie will keep well in the fridge for up to 3 days or in the freezer for up to 1 month. If frozen, let thaw for 10 minutes at room temperature before serving.