Key Lime Chiffon Pie Recipe
(Eggless)

• 1 14-ounce can of sweetened condensed milk

• 5 ounces of Key Lime Juice

• 8 ounces whipped topping, thawed

• 9 inch prepared crumb pie crust

Thoroughly mix the Key Lime Juice with the sweetened condensed milk until well blended.

Gently fold the whipped topping in mix well. 

Spoon the mixture into your prepared crumb crust.

Chill in the refrigerator overnight, or for at least six hours. Garnish with more whipped topping and lime slices, if desired.  This makes a cold, refreshing frozen desert, too. 

 Freeze before garnishing.