A different kind of Key Lime Pie that has whipped cream incorporated into the filling. This is a great dish for a hot summer day and we always have it on the 4th of July. You can either serve this cold from the refrigerator or you can freeze it and have a frozen treat.
Mix the above ingredients well and press into a deep dish pie plate that has been coated with cooking spray. Bake in a preheated 350° oven until golden (5-7 minutes). Cool.
Combine the key lime juice, zest and condensed milk in a bowl. Set aside. Whip the whipping cream until you have stiff peaks and fold the key lime mixture into the whipping cream. Place in the cooled pie crust. Refrigerate or freeze to set.
Lynn's Recipes: May 2011