Ingredients for Betty's Key Lime Pie
- ¾ cup key lime juice
- 1 (14-ounce) can sweetened condensed milk
- 8 ounces Cool Whip (1 container)
- Graham Cracker Crumbs
- ¼ cup powdered sugar
- 6 tablespoons (3 ounces) unsalted butter, melted
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How to Make Betty's Key Lime Pie
- **Make the Graham Cracker Crust:** In a medium bowl, combine 1 ½ cups graham cracker crumbs, ¼ cup powdered sugar, and 6 tablespoons (3 ounces) melted unsalted butter. Mix until evenly moistened.
- **Press into Pie Plate:** Reserve ½ cup of the crumb mixture. Press the remaining crumbs into the bottom and up the sides of a 9-inch pie plate. Refrigerate while you prepare the filling.
- **Prepare the Key Lime Filling:** In a large bowl, whisk together 1 (14-ounce) can sweetened condensed milk and ¾ cup key lime juice until smooth and creamy.
- **Add Cool Whip:** Gently fold in 8 ounces of Cool Whip (1 container).
- **Assemble the Pie:** Pour the key lime filling into the chilled graham cracker crust.
- **Chill:** Refrigerate for at least 4 hours, or preferably overnight, to allow the pie to set completely.
- **Garnish (Optional):** Before serving, garnish with the reserved graham cracker crumbs, additional Cool Whip, and chocolate curls.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
190g
Fat
82g
Carbs
19g