Key Lime Fluff Pie
This blog post is as simple and sweet as this recipe. My mother-in-law introduced me to this dessert a few years ago. She got the recipe from her sister-in-law, Maureen. I've obtained several of Aunt Maureen's recipes over the last year and use them all the time. Thank you, Aunt Maureen. Delish!
This key lime fluff pie is light and creamy with the perfect acidic bite. If you buy a prepackaged crust this dessert can be made in under 5 minutes. I do have one suggestion, make the dessert at least 1 day in advance. I think the tartness of the key lime becomes more powerful as it has a chance to get to know the other two components of the filling.
The recipe below uses FAT FREE products. I have tested this same recipe using the full fat condensed milk and full fat Cool whip. EVERYONE prefers the FAT FREE blend of ingredients. It allows the key lime flavor to really shine and not compete with the fat which tends to leave a slightly greasy aftertaste.
KEY LIME FLUFF PIE:
1 1/2 packages of honey graham crackers**
1/4 cup of granulated sugar**
1 teaspoon of cinnamon**
1/4 teaspoon of salt**
1 stick of butter, melted**
1-14 ounce can of FAT FREE sweetened condensed milk
1/2 cup of Nellie and Joe's Key Lime Juice
1-8 ounce container for FAT FREE Cool Whip
Fresh Key Lime Wedges for Garnish, optional
**To save time, buy a prepackaged graham cracker crust. For a little extra flavor, follow the next set instructions for a home made crust.
Preheat the oven to 350 degrees. In a food processor, pulverize the bejesus out of the graham crackers, salt, sugar, and cinnamon.
Pour in the melted butter and get all the crumbs nice and wet. Spread the crumbs into a 9 inch pie pan.
Use a glass to press the crust in and around the edges of the pie pan. Bake the crust for 13-15 minutes. Transfer the pie pan to a wire rack and cool completely.
Once the crust has completely cooled, whisk together the condensed milk and key lime juice. Fold in the Cool Whip until smooth.
Pour the filling into the pie crust, cover with plastic wrap and freeze for at least 4 hours. I prefer to make this dessert a day or two ahead of time. I think the longer you wait the more the condensed milk and whipped topping absorbs the tart key lime flavor.
When you are ready to serve the pie, pull it out of the freezer and let it rest for about 10 minutes.