If you’re looking for something to make for the 4th of July get together, look no further. This creamy and decadent, tart-sweet pie is easy to throw together and you probably have most of the ingredients on hand!
Although it’s called Key Lime Pie and tastes like the Key Lime pie you’re used to, it doesn’t actually have any key limes in it! I first had this version of the pie in college when Jody (of Sopapilla Cheesecake fame) threw it together and presented it for our approval. Which we gave…gladly. It’s not as firm as some icebox pies, but it has a creamy, silky texture that’s almost like a mousse. If you want to make it firmer, you may want to blend in a fourth of a cup or so of cream cheese.
Many years ago I was trying to impress a fellow I was dating and made this for him, but kept thinking I was forgetting something. Well, I did – the condensed milk. We ended up eating limeade with Cool Whip and it was my-oh-my quite tart. He was very polite, but I didn’t see much of him after that.
- 1 (14 oz.) can of sweetened condensed milk
- 6 oz of frozen limeade , slightly thawed
- 1 (8 oz.) tub of whipped topping
- 1 deep dish graham cracker crust
Combine the condensed milk, limeade and whipped topping, mixing well until creamy. Pour the mixture into a graham cracker crust and place in the freezer for at least two hours before serving. Serve immediately after removing from the freezer.
Tips and Stuff:
I used a store-bought crust, but you could make your own and it would work great.
Be sure and used sweetened condensed milk, NOT evaporated milk. That would be a soupy mess.
Make sure you use the small 6 oz. limeade, not the 12 oz. I did that once and it was pretty much a smoothie.
You could add 1/4 C. or so of cream cheese if you want a firmer ice box pie to hold up at a pot luck and to cut the sweetness a bit.