1 8-oz package of cream cheese, softened
1 can sweetened condensed milk (such as Eagle Brand)
1/2 C key lime juice (I use Nellie’s bottled juice if I can’t find key limes — some stores put it with the mixers instead of the fruit juices)
12 oz tub of Cool Whip, thawed
1 9-inch graham cracker crust
Beat the cream cheese until soft. Blend in the sweetened condensed milk until smooth, then add the key lime juice. Stir this mixture into the cream cheese and fold in the whipped topping. Pour into pie crust and chill for several hours.
If you have a freezer, you can leave out the cream cheese and make the E-Z Freezer version of Key Lime Pie. I do not have a freezer, but the temperature here in North Carolina has been in the 20′s lately, so I could probably just make it and put it out in the cockpit!
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