Recipe of the week: Key lime pie

We had the family over Easter Sunday for lunch and an egg hunt. For dessert, I made the above pie. Whenever I see those little green bags make their annual debut at the store, making a Key Lime Pie becomes an imperative.  Admittedly, juicing the key limes is a smidge annoying. This year I used a garlic press as a key lime juicer, and it worked brilliantly -- until the garlic press broke. To compensate for the work involved in juicing, I cheat and use an incredibly simple recipe for the pie itself.

Key Lime Pie

Ingredients:
1 (14 ounce) can condensed milk
1/2 cup key lime juice
1 (8 ounce) container Cool Whip
Additional Cool Whip for topping
1 graham cracker pie crust

Beat condensed milk thoroughly with electric mixer until thick. Add key lime juice and mix thoroughly. Fold in Cool Whip. (I mix for an additional minute or two to take the texture to another level.) Pour mixture into pie shell and chill. Refrigerate for at least three hours before serving. Top with dollops of Cool Whip. Serves 6.

So easy.

Graham Cracker Pie Crust

Ingredients:

1 1/2 cups crushed graham crackers
1/4 cup sugar
1/3 cup butter, melted

Directions:

1. In a small bowl, combine the crumbs and sugar; add butter and blend well. Press onto the bottom and up the sides of an ungreased 9-in. pie plate.

2. Refrigerate for 30 minutes before filling, or bake at 375 degrees F for 8-10 minutes or until crust is lightly browned. Cool on a wire rack before filling.