Betty's Key Lime Pie

Bec's Note:

Betty Lessard's recipe from the Betty's Pies Favorite Recipes cookbook, Duluth, Minnesota.

• Total Time: 1 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 8

Key Lime Filling

• 1/2 cup key lime juice
• 1 (14 ounce) can sweetened condensed milk
• 1 (8 ounce) container Cool Whip

Graham Cracker Crust

• 2 cups graham cracker crumbs
• 1/2 cup powdered sugar
• 1/2 cup butter

Directions:

1. Put sweetened condensed milk into a bowl and slowly add the key lime juice.
2. Mix until creamy.
3. When creamy add the container of Cool Whip.
4. Put into graham cracker crust and refrigerate.
5. If desired, garnish with additional Cool Whip and chocolate curls.
6. For the graham cracker crust, in a bowl mix the graham cracker crumbs and powdered sugar.
7. Melt the butter and add to the cracker crumbs and sugar.
8. Mix until blended.
9. Reserve 1/2 cup of the crumbs for the top (if making another type of pie).
10. Pat the balance of the crumbs in bottom and sides of the pie tin.
11. Put in the refrigerator to set and get cold.
12. You can use this graham cracker crust recipe as with your favorite filling or bake, as with cheesecake.

Reviews

[Capncrunch]

This pie is really simple and tastey! I used a regular pie shell instead of the graham cracker crust....and it turned out perfect! Thanks for sharing Bec!!!