KEY LIME PIE

KEY LIME PIE

(light, fluffy, and easy to make)

KEY LIME PIE

Pie Crust

(pat-in-the-pan)

1 cup Original Bisquick mix

1/4 cup butter, softened

2 tablespooons boiling water

Heat oven to 400 degrees. Mix Bisquick and butter in medium bowl.  Add boiling water; stir vigorously until very soft dough forms.  Press dough firmly in 9 inch pie plate, bringing dough up to rim.  Freeze 15 minutes. Bake 8-10 minutes or until light golden brown.  Cool completely on wire rack, about 30 minutes.

1 can (14oz) sweetened condensed milk

1/2 cup Key lime juice or regular lime juice

1 container (8oz) frozen whipped topping, thawed

1 tablespoon grated lime peel

if desired

lime slices

Reddi Wip

Beat condensed milk and lime juice in large bowl with electric mixer on medium speed until smooth and thickened.  Fold in whipped topping (reserve 2/3 cup for topping) and lime peel.  Spoon into pie crust.  Refrigerate for 15 minutes.  Top with reserved whipped topping.  Cover and refrigerate for 2 hours.

If desired, garnish with Reddi Wip and lime slices.

Mix Bisquick and butter in medium bowl

if you don't have a pastry blender, use a fork

add boiling water; stir vigorously until very soft dough forms

press dough firmly in pie plate, bringing dough up to the rim of plate

Freeze for 15 minutes.  Bake for 8 to 10 minutes.

Cool on wire rack, about 30 minutes

set aside 1 tablespoon grated lime peel and 2/3 cup whipped topping

Beat condensed milk and lime juice in large bowl with electric mixer on medium speed until smooth and thickened.  Fold in whipped topping and lime peel.

Spoon into pie crust and refrigerate for 15 minutes.

Top with reserved 2/3 cup whipped topping. Cover and refrigerate for 2 hours.

if desired, top with Reddi Wip and lime slices

Key Lime Pie reminds me of my visit to Savannah, Georgia.

My dear friend Krissy and her mother Karel introduced me to this pie.  I loved it and my memories of my time in Savannah.

I love the South and my beautiful friends that live there.