Key Lime Chiffon Pie

This is not the authentic key lime pie. It's another recipe that I like to use.  It's easy as pie! 

 Pour and easy-to-mix filling into a baked graham cracker crust.

Chill a couple of hours.

Serve!

Key Lime Chiffon Pie

Filling

1 14-oz can sweetened condensed milk

1/2 C key lime juice

(Nellie & Joe's bottled key lime juice is good.

 Fresh key limes are better)

8-oz tub Cool Whip

Whisk together the condensed milk and the lime juice.

Fold in the Cook Whip.

Pour into a prepared pie crust.

Chill at least 1 hour or longer.

Graham Cracker Crust

Melt 6 T butter in a large bowl in the microwave.

Stir in 1 C graham cracker crumbs and 1/4 C sugar.

a pinch of cinnamon is optional.

It should resemble wet sand.

Press onto the bottom and up the sides of your pie pan.

Bake at 350 for 10 minutes until fragrant.

Fill and continue baking as per your recipe, 

or let cool if filling with a chilled mixture to refrigerate.

Enjoy!

Happy MAY DAY!


also see Luscious Lime Cheesecake Squares and
The Best Key Lime Pie for my version of the classic recipe


Links: Remodelaholic, Coastal Charm