Fluffy Key Lime Pie

Adding whipped topping to this Florida favorite makes for a lighter, fluffier pie filling. Yum!

Graham Cracker Crust (below)
1 cup (14 ounces) sweetened condensed milk
1/2 cup Key lime juice
1 container (8 ounces) frozen whipped topping, thawed
 

1.  Make Graham Cracker Crust.
2.  Beat milk and lime juice in large bowl with electric mixer until smooth and thickened. Fold in whipped topping. Spoon into cooled pie crust.
3.  Cover and refrigerate about 1 hour or until set. Immediately refrigerate any remaining pie after serving.
Key Lime Tips
Squeeze lime juice on cut fruit (apples, pears, avocados, etc.) to preserve freshness and prevent darkening.

Squeeze lime juice on cut cucumbers, carrots, jicama, mangoes, and corn on the cob to enhance the flavor. Salt to taste.

Squeeze lime juice on cubed white fish (halibut, sole, etc.) to be marinated and cooked. Add chopped onions, bell peppers, tomatoes...salt & pepper to taste.

Squeeze lime juice on shrimps, oysters, clams, and any other seafood served as an appetizer.

Rub Key Lime on silver to remove tarnish.

Key Lime juice removes ink stains from cloth...Rub spot with juice, wash with soapy water and rinse with cold water.

 
 
Graham Cracker Crust
 
1 1/2 cups finely crushed graham crackers (20 squares)
1/3 cup butter or margarine, melted
3 tablespoons sugar
 
Heat oven to 350ºF. Mix all ingredients. Press in bottom and up side of pie plate, 9x1 1/4 inches. Bake 8 to 10 minutes or until golden brown; cool.

Recipe courtesy of BettyCrocker.com
 

Classic Margarita  
1 1/2 oz.  Tequila
   3/4 oz.  Triple Sec (or Cointreau)
   3/4 oz.   Lime Juice
Stir or blend with ice and serve in salted glass
Garnish with lime wedge