Key Lime Pie Recipe

~ because several of you asked:

Key Lime Pie (Bev Wilson)

1 can (14 oz) sweetened condensed milk

3/4 cup whipping cream

4 oz Key Lime juice (either bought or squeezed)

1 9” graham cracker pie crust ~ either bought or made

In mixer whip cream. Continuing to whip, add condensed milk. Continuing to whip, add key lime juice. Pour into pie crust and refrigerate 3 hours or overnight. 

I have used both fresh key limes and juice from a bottle. The limes I found were so small that it really wasn't worth the effort if the point is to be quick and easy. As for the pie crust, homemade will take longer and need to be cooled after baking for a few minutes and it is a lot better. Up to you. Enjoy.