Lime Pie

Another taste of summer. Everyone loves this pie and I love how quickly it can be put together. It's the perfect dessert on a hot day.

Lime Pie

1 can (14 oz.) sweetened condensed milk

1/2 cup freshly squeezed lime juice (about 4 limes)

1 tablespoon lime zest

1 cup frozen whipped topping plus more to top, thawed

1 baked pie crust or graham cracker crust, cooled

Beat milk and lime juice in a large bowl until smooth. Add lime zest. Fold in 1 cup whipped topping and spoon mixture into pie crust. Spread whipped topping over the pie filling and grate a little lime zest over the whipped topping. Refrigerate for about two hours or until set.

9 inch Pie Crust

1 cup Domata Flour

1/2 teaspoon salt

1/3 cup plus 1 tablespoon shortening

3 tablespoons cold water

Mix Domata flour and salt together. Cut in shortening until pieces are the size of peas. Sprinkle with water, 1 tablespoon at a time, tossing with fork until all flour is moistened. Roll out between two pieces of plastic wrap then line pie plate. Crimp edges, prick bottom and sides with fork and bake at 475º for 8 to 10 minutes. Cool completely before filling.

Graham Cracker Crust

1 box S'moreables by Kinnikinnick, or 1 1/2 cups of favorite GF graham cracker

1/4 cup powdered sugar

6 tablespoons unsalted butter, melted

Preheat oven to 350º. Mix S'moreables in food processor until finely ground. Add powdered sugar and butter and pulse until well blended. Pat into pie pan and bake for 10 to 12 minutes. Cool completely before filling.