Easy Key Lime Pie

   from the kitchen of Mary-Jeanine Ibarguen

½ cup key lime juice

1 can Sweetened Condensed Milk (I use the blue-label reduced-fat Eagle brand when I can find it)

8 oz of whipping cream, whipped  (or just a large tub of Cool Whip)

Blend, whip or stir the first two together

Fold in the whipped cream

Pour into a pie crust (I like graham cracker crusts with this pie).  Another idea is to just spoon it into parfait or wide mouth wine glasses for individual servings.  Garnish just before serving with a thin slice of lime, a mint leaf, etc.

Refrigerate before serving.