No-Fuss No-Bake Key Lime Pie

I'm all for scratch cooking. However, it's nice to have some recipes on-hand that include ingredients and shortcuts that save time and effort without sacrificing flavor. This refreshing dessert can be served throughout summer and is ideal to do with kids.

This recipe may also be found in my second book, Kitchen Life: Real Food for Real Families-Even Yours! (Hyperion)

Note: Ordinary supermarket limes are usually the Persian variety. If you have Key limes, use four or five (they're quiet small) for the zest, but they aren't essential. And if your supermarket doesn't carry limeade, substitute lemonade and lemon zest.

FROZEN KEY LIME PIE
Makes 8 servings

One 14-ounce can condensed milk
¾ cup thawed frozen limeade (half of a 12-ounce container)
Grated zest of 2 limes
One 8-ounce container thawed whipped nondairy topping, such as Cool Whip
One 6-ounce prepared graham cracker crust

In a large bowl, whisk the condensed milk, limeade, and lime zest, until well combined. Fold in the nondairy topping with a large spatula. Heap the filling into the graham cracker crust.

Freeze, uncovered, just until the filling sets, about 1 hour. Cover loosely with plastic wrap and freeze until the filling is firm, at least 4 hours. For a softer filling, refrigerate until the filling is set and chilled, at least 2 hours or up to overnight. (The pie can be made up to 1 day ahead and then frozen or refrigerated.) To serve a frozen pie, dip a sharp knife in hot water before slicing.