Frozen Key Lime Pie

Friday, July 30, 2010

Serves 6

One 8-ounce container nondairy whipped topping, thawed slightly
One 14-ounce can sweetened condensed milk
1⁄2 cup fresh lime juice
One 9-inch prepared graham cracker pie crust
Finely grated lime zest for sprinkling

1. In a medium bowl, whisk together the whipped topping, condensed milk, and lime juice until smooth. Spoon the mixture into the graham cracker crust and smooth the surface with a rubber spatula.

2. Set in the freezer until firm, about 30 minutes. Sprinkle the lime zest over the top before serving.

Bank a Batch

Once the pie is frozen, cover it with plastic wrap, then aluminum foil. It will keep in the freezer for up to 1 month. Sprinkle the top with lime zest just before serving.

Have It Your Way

For variety, use fresh lemon or orange juice instead of lime juice.

{recipe and image via the nest}

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