Key Lime Pie

We were sailing in Charlotte Harbor, Florida with our friends Hans and Ria when we decided to spend a night or two at South Seas Plantation on Captiva Island. After docking, we walked into town and I spotted a huge homemade Key Lime Pie in the refrigerator case of the general store. I bought it and brought it back to the boat for the evening's dessert. It was pale yellow, creamy and large. When it was time to cut into it, my husband said, "Why don't we just cut it into fourths?" to which the spontaneous response was "NO!!!". So Ria cut the pie into little slices. We each had a piece, then another and another and soon we had eaten the entire pie in one sitting!

Homemade Key Lime Pie is a masterpiece but is probably not suitable for galley cooking. I am sharing a recipe for an easy Key Lime Pie that your guests will enjoy. It is a crowd pleaser and not as fattening as the one we ate on Captiva. Plus, it does not have to be refrigerated.

Just to be sure that we all know this I will mention that REAL Key Lime Pie is not green, it is a pale yellow color.

Kathy's Key Lime Pie
note: make this one day ahead to allow flavors to blend

1 pre-made low fat graham cracker crust
1 can low fat Eagle Brand sweetened condensed milk
1/4 to 1/2 c key lime juice (either fresh limes or bottled key lime juice)
8 - 12 oz. Cool Whip, either regular or low fat

Fold the milk, lime juice and Cool Whip together by hand. Pour into the crust. Garnish with fresh lime slices or zest.

Do NOT have to keep refrigerated before serving.