Recipe by spatchcock
Not usually my kind of recipe--I am ordinarily kind of a purist (i.e., I'd rather make REAL key lime pie with REAL key limes)--but this is simply fantastic. My friend who lives in my apartment complex made it and gave me the recipe.
Top Review by Jeane R
This is an ancient recipe, and a golden one. Double the recipe and you won't have to worry about splitting the smaller tub of CoolWhip. These pies freeze beutifully. Making two is just as easy as one, and you can freeze one for that unexpected company. Using a grahm crust is the traditional way. As Key Limes are rare in every part of the country except South Florida (Florida Native here, and I still haven't actually used one. So much for purity) you can buy Nelly and Joe's Key Lime juice which is excellent. The more you whip this, the thicker it will become, and I would strongly suggest you chill it overnight for serving purposes. Otherwise it will wilt and melt quickly. This is the best recipe and No Eggs!
- 1 (14 ounce) can sweetened condensed milk
- 1⁄2 cup key lime juice or 1⁄2 cup lime juice
- 1 (8 ounce) container frozen whipped topping, thawed
- 1 (6 ounce) package chocolate crumb pie shell or 1 (6 ounce) package graham cracker pie crusts
- lime zest (optional)