Frosty Lime Pie

Do you ever find yourself buying a recipe book and never use it? I've done this in the past. Last summer I bought the cupcake and pie recipe cards books from taste of home. I am determined to try at least half of the recipes in these books. So far I've tried pie recipes but not any cupcake recipes. Maybe I should make this my New Year resolution. We'll see how far I get.

Lately I've been hearing that this is the season for citrus. I went through my recipe cards for pies and found a "Frosty Key Lime Pie."
I prefer recipes that don't have too many fancy ingredients and is easy to make. This one seemed to do the trick. It only involves 4 ingredients!

1 can (14oz) sweetened condensed milk
6 tablespoons key lime juice (I used 2 regular limes)
2 cups heavy whipping cream
1 graham cracker crust (9 inches)

1. Combine milk and lime juice until smooth.
2. Whip the heavy whipping cream until stiff peaks form. Remove 1/4 cup of the whipping cream and refrigerate to use as a topping.
3. Fold a fourth of the whipping cream with the milk and lime juice mixture. Fold until it becomes smooth. Then fold in remaining whipping cream.
4. Pour into the pie crust. Cover and freeze overnight.
5. Remove the pie 30 minutes before serving so that it becomes easier to cut. Garnish with the whipped cream you have saved in the refrigerator and enjoy!

The pie is very tasty with a well balance of citrus and sweetness. Not too sweet, not too sour. It has a creamy texture to satisfy your dessert craving after lunch.