Sheila's StoryKey Lime Pie has always been a favorite....that cool, creamy, sweet and tart flavor explosion! One of my husband's customers shared her recipe with me (it came from a chef in Key West - and they know key lime pie!) Friends and family request this one over and over. Making this pie the day before adds to the flavor. This is an easy version, with lots of flavor, and not much time in the kitchen....could a girl ask for anything more?
graham cracker pie crust
chopped macadamia nuts
limes (for zest)
key lime juice
cream cheese, low-fat (softened)
sweetened condensed milk (low fat)
whipped topping (i use cool whip lite)
Janet got "Chocolate Covered Cherry Mice"TAKE THE QUIZ and find out what Halloween treat you are!
1Sprinkle chopped macadamia nuts over prepared pie crust, saving 2 tablespoons for garnish.
2For filling: Combine cream cheese and condensed milk, whisking with electric mixer till smooth. Zest limes into the mixture and add key lime juice, mixing well. Fold in the whipped topping. Pour into pie crust. Garnish with the reserved nuts. Refrigerate at least 30 minutes (longer if possible)