Ingredients
- 1 (8-ounce) container nondairy whipped topping, thawed slightly
- 1 (14-ounce) can sweetened condensed milk
- 1/2 cup fresh lime juice
- 1 (6-ounce or 9-inch) prepared graham cracker pie crust
- Freshly grated lime zest, for sprinkling
Directions
In a medium bowl, whisk together the whipped topping, condensed milk, and lime juice until smooth. Spoon the mixture into graham cracker crust and smooth the surface with a spatula.
Set in the freezer until firm, about 30 minutes. Sprinkle lime zest over the top before serving.
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By atucker56_11866583
Richardson, TX
on March 10, 2013
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I have made this about 5 times and now have the recipe committed to memory. Super easy and super good. Just have to keep everything as cold as possible and still workable. I made 8 pies for 40 people on our annual BVI trip in November. Everyone liked it, but 4 pies were forgotten on a counter for about 45 minutes before serving. Not a good idea as the crust became soggy. Best to serve right out of the freezer. Plan to make it again, only 6 pies.
By beckjr2000
Friendswood, 83
on August 31, 2012
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I've made this a number of times. If your using fresh standard limes, use the juice of two and zest of one( I mix the zest into the mixture. Anymore juice and the pie becomes too tart for most people. It's simple, easy, and delicious.
By KimM729
Atlanta, GA
on June 08, 2012
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Came together quickly and tasted great!
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