Key Lime Pie

This pie is so easy to make, and makes a very refreshing dessert. If you’d like to make your own graham cracker crust, the recipe for that follows.

Key Lime Pie

1 can (14 oz) sweetened condensed milk

½ cup key lime juice

1 container (8 oz) frozen fat-free whipped topping, thawed

Graham Cracker Pie Crust (recipe follows)

In a large bowl, beat milk and lime juice with an electric mixer on medium speed until smooth and thickened. Fold in whipped topping. Spoon into cooled pie crust. Cover and refrigerate for about 1 hour or until set. Store in refrigerator.

Graham Cracker Pie Crust

1 ½ cups finely crushed graham crackers (about 20 squares)

1/3 cup butter or margarine, melted

3 Tablespoons sugar

Heat oven to 350 degrees Fahrenheit. In a small bowl, mix cracker crumbs, butter and sugar. Press in bottom and sides of a 9-inch glass pie plate. Bake for 8 to 10 minutes or until golden brown. Cool before filling.

Nutrition Info: In one slice (1/8 of the pie), with the homemade crust, there are 360 calories, 14 grams of fat (8 grams of saturated fat and 1 gram of trans fat) and 43 grams of sugar.

I also have to give picture credit--I don't garnish my pies that cute, but BettyCrocker.com does, and that's where I go the recipe and the picture.