Ingredients

The following ingredients have 8 Servings
  • 1 1/2 cups Graham Cracker Crumbs (about 10 sheets of graham crackers)
  • 5 Tablespoons unsalted butter (melted)
  • 1/3 cup Sugar
  • 14 ounces Eagle Brand Milk (sweetened, condensed milk)
  • 8 ounces Cool Whip (defrosted, plus extra for topping)
  • 1/2 Cup Key Lime Juice (or juice from 12 key limes, or 4 - 6 regular sized limes.)

Instruction

  • For the Graham Cracker Crust: Purchase pre-ground graham crackers. Or if using sheets of graham crackers, break them into a food processor and pulse until a grainy texture. Or crush them with a rolling pin in an enclosed zip-lock bag.
  • In a microwave safe bowl, melt the butter. Add the sugar and stir. Mix in the crushed graham cracker crumbs and still until well coated with the butter mixture.
  • Using a small measuring cup, press the crust into a 9" pie pan. Use your fingers to form the crust up the side of the pan. Refrigerate for two hours.
  • For the Pie: Stir all ingredients together and mix with a whisk. Pour into a prepared pie crust. Refrigerate overnight. The pie also freezes well.
  • Top with additional Cool Whip, lime slices and serve.