14 ounces sweetened condensed milk (one can)
1 cup non-dairy whipped topping
1/2 cup key lime juice
1 cup graham cracker crumbs
2 tablespoons brown sugar
pinch of salt
1/4 cup melted butter
1 cup non-dairy whipped topping
1/2 cup key lime juice
1 cup graham cracker crumbs
2 tablespoons brown sugar
pinch of salt
1/4 cup melted butter
Key Lime Pie How To Video
Using a wire whisk, combine condensed milk and non-dairy whipped topping. Slowly add in the juice, mixing while you add it in. The juice will cause a chemical reaction to take place and the mixture will thicken. You want to whip it to a thick consistency but not over mix, because that will break the chemical reaction. Place the mixture in the fridge while you prep the crust.
Using a wire whisk, combine condensed milk and non-dairy whipped topping. Slowly add in the juice, mixing while you add it in. The juice will cause a chemical reaction to take place and the mixture will thicken. You want to whip it to a thick consistency but not over mix, because that will break the chemical reaction. Place the mixture in the fridge while you prep the crust.
For the crust, combine graham cracker crumbs, brown sugar, and pinch of salt. Pour in the melted butter until the mixture is nice and firm and pat it down into an ungreased glass pie dish. Bake in the oven at 325 degrees Fahrenheit for 10 minutes. Let it cool for an hour.
Pour the Key Lime mixture into the Pie and refrigerate until ready to serve.
Pour the Key Lime mixture into the Pie and refrigerate until ready to serve.
