Easy Key Lime Pie 1 graham cracker crust for pies 2 c. cold milk 1 pkg. vanilla instant pudding 2 tbsp. lime peel, grated fine 8 oz. tub frozen whipped topping, thawed fresh lime slices Pour milk into a large bowl. Add pudding mix and lime peel. Beat with a whisk or mixer for 2 minutes. Stir half of the whipped topping in. Spoon it into the crust. Refrigerate for 4 hours or until set. Garnish with the rest of the whipped topping and lime slices.
Make this with tiny Key limes if you can find them. 1 can sweetened condensed milk, 8 oz. pkg. cream cheese, softened, 1/2-3/4 c. juice from Key Limes (Regular Persian limes will do just fine), 1/2 t. vanilla, 1 9" graham cracker pie crust, Whipped cream topping. Combine milk, cream cheese, and Key Lime juice in blender. Blend on low speed until smooth. Add vanilla and stir into mixture. Pour into graham cracker crust. Chill:3-4 hours. Top with whipped cream before serving. Perfect blending of flavors and so easy.
