This is a sweet and tangy key lime pie with a graham cracker crust and topped with Cool Whip. It's so simple to make, especially if you are using a store bought pie crust. I prefer to make the pie crust because I like it to be thicker and flavored with a touch of cinnamon. You do have to bake the pie crust before filling, but only for 12 minutes. You just blend three ingredients together for the filling, top with Cool Whip, and refrigerate until cold. It's that easy. If you like Key Lime Pie and Coconut Pie, check out this Key Lime Coconut Pie.
Pie Crust Ingredients:
1 1/2 cups finely crushed honey graham crackers
7 T unsalted butter, melted
2 T sugar
1/2 tsp cinnamon
Preheat oven to 350 degrees. In a small bowl, stir together all ingredients. Spray a pie dish with non-stick cooking spray. Firmly press the mixture into the pie dish, using a measuring cup to press it up the sides. Bake for 12 minutes. Cool completely before filling.
Pie Filling Ingredients:
2 - 14 oz. cans sweetened condensed milk
1/2 cup fresh lime juice (5 small limes or 20 key limes)
zest from 1 small lime or 3 key limes (optional)
1 tsp pure vanilla extract
1 - container Cool Whip (you can stir in 1/2 tsp vanilla if you like)
In a large mixing bowl, beat together the sweetened condensed milk for 3 minutes. Add the lime juice, zest, and vanilla and beat until well combined. Pour into the graham cracker crust. Top with Cool Whip and spread to the edges. Refrigerate until cold, about 4 hours. Keep leftovers covered in refrigerator. Enjoy!