Key Lime Pie is a hit in the Summertime
Who doesn’t love pie? (other than my strange child, Jacob) I mean — really — I’ve never met someone who turns their nose up at pie.
From fresh fruit pie to pudding to cool ice-cream pie, it’s always a hit and a favorite of the young and old. Pie can be served warm, frozen, or anywhere in-between.
My husband likes to say, “I only like two kinds of pie — double crust and single crust.” That basically expresses his feelings towards pie.
Our family likes pie so much that I usually make pie rather than cake on birthdays.
Key lime pie is one of my personal favorites and the recipe I use is so simple, you don’t have to consider yourself a cook at all in order to make it successfully. In fact, there is no cooking involved in making this key lime pie - just opening and mixing. It makes a good dessert to give to friends (especially in the summer months) or to a potluck if there is a way to keep it cold.
Simple Key Lime Pie
makes 2 pies
1 can limeade (find in the freezer section with the concentrated juices)
2 graham cracker crusts (chocolate is good, too)
1 large tub of whipped topping
1 can of sweetened condensed milk
a few drops of green food coloring (optional)
Simply thaw the limeade and whipped topping, then blend them together - along with the condensed milk and the food coloring. Pour into the prepared crusts and freeze.
It’s helpful to thaw slightly before serving.
To add a little special touch to this, top with some shaved chocolate and a slice of lime.
Enjoy!
Add comment June 9th, 2006