Key Lime Pie
 
1   9inch 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 Tbsp  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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(ID: 7995) Mirror: rec.food.recipes: Thu, Apr 22, 2004


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