Adding whipped topping to this Florida favorite makes for a 
lighter, fluffier pie filling. Yum!
 
Ingredients
Graham Cracker Crust (see below)
1 can (14 ounces) sweetened condensed milk
1/2 cup Key lime juice
1 container (8 ounces) frozen whipped topping, thawed

Directions
1.  Make Graham Cracker Crust.
 
2.   Beat milk and lime juice in large bowl with electric mixer until smooth and thickened. Fold in whipped topping. Spoon into cooled pie crust. 

3.   Cover and refrigerate about 1 hour or until set. Immediately refrigerate any remaining pie after serving.


Graham Cracker Crust
1 1/2 cups finely crushed graham crackers (20 squares)
1/3 cup butter or margarine, melted
3 tablespoons sugar
 
Heat oven to 350F. Mix all ingredients. Press in bottom and up side of pie plate, 9x1 1/4 inches. 
Bake 8 to 10 minutes or until golden brown; cool. 


Source:  Betty Crocker