Easy Peasy Lime Squeezy

Easy Key Lime Pie

1 prepared graham cracker crust

1 8 oz container of Cool Whip, thawed

3 tbsp. lime juice

1/2 tsp. lime zest

1 4 oz. lime gelatin package

Boil 2/3 c. water. Mix in lime gelatin until it desolves. Add lime zest and lime juice. Add in cold water and ice cubes until you have 2.5 cups. Mix lime concoction with thawed cool whip until blended smooth. Poor mixture into pie crust, sprinkle lime zest on top and refrigerate for 2 hours.

It's that easy.

Trial & Error: I used 4 tbsp. of lime juice instead of 3 because I wanted to overtake the "fake" lime taste of the gelatin. I also started to whisk the cool whip with the mixture, but it was just not cutting it. It was lumpy and I hate lumps, so I threw it in my stand mixer. Also, no matter what you do, when you pour it into the pie crust and refrigerate it, the lime juice separates from the cool whip and forms a gel between the crust and the cool whip part of the pie. It actually looks pretty cool and as long as you don't have texture issues, it's okay.

I'm a slacker and don't have a picture for you. This is such an easy recipe to whip up. It took me all of about 15 minutes. The hardest part was squeezing the limes (I don't have a juicer). It's great for a summer dessert! Let me know if you try it!