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Creamy Key Lime Pie


For the graham cracker crust:
1 Cup Graham Cracker Crumbs (about 12 crackers)
1 Cup Ginger Snaps
1/2 Cup Walnuts
3 Tablespoons Sugar
1/3 Cup melter butter

For the Key Lime filling:
1 carton Cool Whip
2/3 Cup Nellie and Joe’s Key lime juice
1 can sweetened condensed milk


For the crust:
In food processor place all ingredients except melted butter. Process until texture is crumbs. Add butter and process to combine. Bake for 10 min. @ 350.

For the filling:
Combine condensed milk and key lime juice. Blend into 1 tub Cool Whip. Pour into cooked pie crust. Refrigerate at least one hour. (Best if refrigerated over night.)

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Nutritional Information
Per Serving

no nutrition information available