BorkBorkBork#4: Mexican Lime Pie

I found this recipe on a site called That's My Home! while trying to find a dessert for a Mexican-themed dinner I was making (perhaps my next BorkBorkBork entry will be the recipe for my oh-so-gooey and unhealthy creamy chicken enchiladas...then again, perhaps I should keep that a secret...). This is ridiculously easy to make, and it is so wonderfully refreshing when the weather is hot and muggy.

Lime Pie La Lechera

1 prepared 9-inch graham cracker crust

1 can Nestle La Lechera Sweetened Condensed Milk

1/2 C. (about 3 fresh limes worth) lime juice

1 tsp. grated lime zest

2 c. frozen non dairy whipped topping, thawed

1. Beat sweetened condensed milk and lime juice in small mixer bowl until combined; stir in lime peel.

2. Pour into crust, spread with whipped topping.

3. Refrigerate for 2 hours or until set.


This is extremely delicious -- you could probably substitute real whipped cream for the Cool Whip, but you'd need to add sugar because the pie is a little tart and benefits from the sweetness of the topping. I would never use real whipped cream because--to be honest--I don't like it. However, you COULD if you wanted to.