When I was in 3rd grade, our class made this simply key lime pie in just 5 minutes. We measured, stirred and poured. After recess, our class ate it. 35 years later, I remember the discovery perfectly. I have been making it ever since.
- Graham cracker crust (either pre-made or homemade)
- 6 oz. Cool Whip fat-free (which is 2/3 of a 8 oz tub)
- 12 oz frozen Limeade concentrate
- Sweetened condensed milk fat-free (half of a can)
Pour filling into either pre-made crust or a homemade one.
Freeze for an hour or two. Then serve up. Store the pie in the freezer.For more recipes, check our Pinterest boards