I am looking for a key lime pie recipe that has sweetened condensed milk, limeade and Cool Whip in a graham cracker crust.
Peggy Miller, Spring Hill
This is a favorite pie of many readers. Cindy Shea of Spring Hill, Donna Lesser of Tampa, Wanda Fickey of Temple Terrace, Sharon Beckwith of Hernando and Barbara Fix of Largo share this recipe for Peggy. Donna has been making this pie for 30 years. She says it's a great last minute dessert - and she's right. This limeade pie whips up quickly, but you must consider about a 2-hour refrigeration time before serving. Be sure to completely combine the limeade and sweetened condensed milk. (This will take longer than you think. I used a wire whisk with great success.) You may be tempted to stir the Cool Whip to combine it more quickly. Do not do this. You will lose the fluffiness of the pie. Overall, this is a good substitute for key lime pie. For a different taste, frozen lemonade concentrate can be substituted for the limeade.
Linda Bittaker writes to thank readers for their recent buttermilk recipes. She has tried - and enjoyed - a couple. Now she has another challenge: recipes using sour cream. She often has that leftover too. Although she can find many recipes online, she would like tried and true ones from the You Asked For It readers.
Recipes tested by Times correspondent Ellen Folkman unless otherwise noted. Send requests to You Asked For It, St. Petersburg Times, P.O. Box 1121, St. Petersburg, FL 33731 or e-mail email@example.com. Include your name, city and phone number.
1 (6-ounce) can frozen limeade concentrate, thawed
1 (14-ounce) can sweetened condensed milk
1 (8-ounce) container frozen whipped topping, such as Cool Whip, thawed
1 (9-inch) graham cracker pie crust
Mix limeade and sweetened condensed milk in a large bowl. Fold in whipped topping. Pour filling into graham cracker crust. Chill 2 to 3 hours. Serve.
Sources: Cindy Shea of Spring Hill, Donna Lesser of Tampa, Wanda Fickey of Temple Terrace, Sharon Beckwith of Hernando and Barbara Fix of Largo