This is such an easy, make ahead dessert for St. Patrick’s Day!
Ingredients:
- 6 tablespoons key lime juice
- 1 can 14 ounce can sweetened condensed milk
- 2 cups heavy whipping cream, whipped, divided
- green food coloring
- 1 prepared graham cracker crust (9 inches)
Mix the lime and sweetened condensed milk along with drops of green food coloring until it becomes the desired shade of green. Separate about 1/3 cup of whipped cream for garnish and refrigerate. I also added a drop of food coloring to the whipped cream. Then fold in the remaining whipped cream into the milk and lime mixture. Gently spoon into the prepared graham cracker crust and freeze for several hours of overnight.
I thought about making my own graham cracker crust, but when I saw a perfectly good one already made at the store, I went with that one instead! Hey with five young kids, I’m always looking for ways to speed things up!
Take the pie out of the freezer for a few minutes before ready to serve. Don’t forget the reserved whipped cream for the topping! This is a great kid pleaser after a strange St. Patrick’s Day meal! Ha!
For more fun St. Patrick’s Day desserts check out Mint Chocolate Fondue or Shamrock Rice Krispie Treats.
I’m linked with Mom it Up Monday.
This pie looks so delicious that I think I’ll make and serve it at our monthly church ladies meeting this week!
Esther, can you please tell me ~ do you know if there is a difference between “lime” juice and “key lime” juice? I do have “lime” juice in my frig already as I use it in recipes for mexican food….so do I need to go out and buy “key lime” juice for a pie?
Deb, I have only ever used fresh key limes. I do buy the key limes. (Yes they do have a different flavor that I prefer from regular limes.) I cut and squeeze them for this pie. Since it is not cooked I don’t know if it would taste the same with the bottled lime juice. If you try it let me know! 🙂
I don’t know if I can find fresh key limes to squeeze in MN this time of year, but I’ll check ; )