Easy Key Lime Pie

Easy Key Lime Pie
Easy Key Lime Pie

Want an easy key lime pie? With this no bake key lime pie, you don't need eggs, much less pasteurized eggs. Plus, you can buy a crust instead of making it yourself out of crumbs.

As always, fresh-squeezed key lime juice is preferable. But if you live in, say, Medicine Bow, Wyoming or some other place far removed from the Gulf Stream, you may be able to get--oh, I don't know--moose burgers, but you may have a hard time getting good southern stuff like grits or fresh key limes.

So, you may have to improvise, and use regular old Persian limes instead, since Persian limes are what you're likely to find for sale in your area.

I just did a taste test, comparing a key lime with a Persian lime. To me, the key lime tasted fresher, with more zing. It made the Persian lime taste a bit old or "off." But since the difference wasn't great, Persian limes will do in a pinch.

But would it still be key lime pie? No, but if it tastes good, and you like it--well, what the heck.

You can make necessary substitutions here and there, and still end up with a good pie. In fact, if you use lemon juice, they call it a "lemon ice box pie."

Always remember, however, that key lime pies are supposed to be yellow, not green. Never add green food coloring and call it a key lime pie. No key lime pie should be green. It's probably even written into the Conch Republic's constitution that "all key lime pies shall be yellow in color, and in no case, for whatever reason, shall they be green."

Okay. So, here's what you'll need:

  • 1/2 cup of key lime juice, or Persian lime juice if you don't have key limes

  • 1 14 oz can of Eagle Brand sweetened, condensed milk

  • 1 8-oz tub of Cool Whip

  • 1 6-oz Keebler Graham cracker pie crust

Now, here's what to do with it:

  • Put the Eagle Brand milk in a big bowl.

  • Using an electric mixer, blend in the lime juice.

  • Next, slowly blend in the Cool Whip.

  • Pour this mixture into your store-bought pie crust.

  • Put it in the fridge and chill for two hours while the pie cools.

This is a good pie for thoses situations in which you don't have the time, the ingredients, or the inclination to make a real key lime pie like Aunt Sally used to make.

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