Thursday, September 11, 2008

Easy Key Lime Pie

1 14 oz can sweetened condensed milk
1 6 oz can frozen limeade concentrate (not thawed)
1 cup heavy cream
1 6 oz graham cracker pie crust
zest of 1 lime

Beat the milk, limeade, and cream until fluffy and soft peaks form. Pour the filling into the pie crust and smooth the top. Refrigerate until chilled and loosely set, at least four hours (and up to overnight.) Sprinkle the pie with lime zest before serving. (Recipe from Real Simple Magazine)

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