Graham Cracker Crust
1 can (14 ounces) sweetened condensed milk
1/2 cup Key lime juice
1 container (8 ounces) frozen whipped topping, thawed


1. Make Graham Cracker Crust.
2. Beat milk and lime juice in large bowl with electric mixer until smooth and thickened. Fold in whipped topping. Spoon into cooled pie crust.
3. Cover and refrigerate about 1 hour or until set. Immediately refrigerate any remaining pie after serving.