Key Lime Pie
1 9-inch pie shell, baked 1 can (14 ounces) sweetened
condensed milk
1/2 cup Key lime or regular lime juice 1 tub (8 ounces)
frozen whipped topping, thawed 1 tablespoon finely
grated lime peel
In a mixing bowl with electric mixer on medium speed, beat
together milk and lime juice until smooth and thickened.
Fold in the whipped topping and grated lime peel. Spoon
mixture into the baked pie shell; cover and refrigerate for
about 2 hours before serving, or until set. Store leftovers,
covered, in the refrigerator.
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