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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Read all 33 reviews
By bair lake
on August 31, 2011
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This pie was okay but I probably won't make this recipe again
By pam33j_12928930
omaha, 67
on August 20, 2011
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Too sweet for my taste., but good for a quick desert.
By baybeetee1983
on July 28, 2011
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I LOVE KEY LIME PIE!!!!!!!!! But after finding out that they used it making eggs I was kind of off put by the whole thing (yes I'm weird. There were times when I really craved it so I began looking for some egg-free recipes, I came across this one; it looked to easy to yield any good results. Boy was I wrong! I can't believe it too me so long to try this, it is amazing easy to make and EVERYONE who I've made it for agrees! I also like that it's a kid friendly recipe and a good way to get your little one to try helping out in the kitchen.
Read all 33 reviews