- 3/4 cup fresh squeezed lime juice
- 1 (14-ounce) can sweetened lowfat condensed milk (not evaporated)
- 1/4 cup creme fraiche
- 8-ounces Cool Whip, thawed
- One 9-inch graham cracker or chocolate cookie crust, homemade or store-bought, baked and cooled
In small mixing bowl with an electric mixer on low speed, combine the lime juice, condensed milk, and the creme fraiche. Gently fold in the Cool Whip and mix until just evenly combined. Pour into the cooled graham cracker crust shell and place in the freezer overnight until nice and firm. Makes one 8-to 9-inch pie, serving 6 to 8.
Recipe and text copyright Beth Hensperger 2015
Please enjoy the recipe and make it your own. If you copy the recipe and text for internet use, please include my byline and link to my site.