A different kind of Key Lime Pie that has whipped cream incorporated into the filling. This is a great dish for a hot summer day and we always have it on the 4th of July. You can either serve this cold from the refrigerator or you can freeze it and have a frozen treat.
Graham cracker crumbs
1 Cup (16 tbs), crushed
Granulated white sugar
1⁄3 Cup (5.33 tbs)
6 Tablespoon, melted
Key lime juice/Bottled key lime juice
1⁄2 Cup (8 tbs) (Preferably Squeezed From Fresh Key Limes)
Sweetened condensed milk
14 Ounce (1 can)
Heavy whipping cream
Preheat oven to 350°F.
Coat pie plate with cooking spray.
In a bowl, combine cracker crumbs, white sugar, butter and mix well.
Press the mixture into a deep dish pie plate that has been coated with cooking spray. Bake in oven until golden (5-7 minutes). Allow to cool.
Combine the key lime juice, zest and condensed milk in a bowl. Set aside.
Whip the whipping cream until you have stiff peaks and fold the key lime mixture into the whipping cream.