Whipped Key Lime Pie

By carol gorman

Ingredients

• Graham Cracker Crust
• 1 14 ounce can sweetened condensed milk
• 1 teaspoon finely shredded Key lime peel or lime peel
• 1/2 cup Key lime juice or lime juice
• 2 cups whipping cream
• Finely shredded Key lime peel or lime peel (optional)

Preparation

Step 1

Prepare Graham Cracker Crust. Cover and chill about 1 hour or until firm.

For filling, in a medium bowl combine sweetened condensed milk, the 1 teaspoon lime peel, and lime juice. In another medium bowl beat 1 cup of the cream with an electric mixer on medium speed until soft peaks form (tips curl). Fold whipped cream into lime mixture. Spoon filling evenly into crust-lined pie plate. Cover and freeze for 2 to 4 hours or until firm. Keep remaining cream chilled until ready to serve.

To serve, remove pie from freezer. In a medium bowl beat remaining 1 cup cream on medium speed until soft peaks form (tips curl). Spread whipped cream over filling. If desired, sprinkle with additional lime peel. Makes 8 servings.