Tuesday, October 6, 2009

Key Lime Pie

  • 1 9-inch graham cracker crust
  • 1 14 oz can sweetened condensed milk
  • 1/2 cup fresh lime juice (4 limes)
  • 1 teaspoon grated lime peel
  • 2 cups of cool whip thawed
With a mixer beat together the milk, and lime juice on high, stir in lime peel. Pour into crust. Spread the top with the cool whip. Put in the fridge for 2 hours. ENJOY!

Personally if I were to do this again, which I WILL, it was stinkin good. I would make my own graham cracker crust, and make it extra thick. Double the lime/milk filling and use the same about of whip cream.

1 comment:

Theresa said...

yummy. looks good.