Fluffy Key Lime Pie

This key lime pie is light dessert that takes me to Key West, FL no matter if I’m eating it with a foot of snow on the ground or on Easter Sunday.  Let’s just say it’s almost as good as a margarita in that respect.  Although, I doubt I’ve ever had a margarita on Easter Sunday, mimosa maybe, but no margarita.

Like the majority of my recipes, it is super easy and super delish!  It’s a bright, light, fluffy dessert that makes a great ending to a heavier supper. 

Start by making the crust (or purchase an already prepared crust).  Combine 1½ cup graham cracker crumbs, 1/3 cup melted butter, and 3 tablespoons sugar and press into a pie plate.  Bake at 350 degrees Fahrenheit for 8 – 10 minutes.  Meanwhile, mix 1 can (14 ounces) sweetened condensed milk, ½ cup key lime juice, and 1 container (8 ounces) Cool Whip.  After the crust has cooled, spoon the mixture into the crust.  Refrigerate until ready to serve.

* For extra flavor, add 1 teaspoon lime zest to the lime mixture.