Key Lime Pie: Clean & Simple

Tomorrow, January 23rd, is National Pie Day!  Visit the American Pie Council's website to learn more, join the Council, or get info about the National Pie Championships (to be held in April 2010). Browse through recipes while you're there, then get ready to fire up those ovens!  Or not.  You could go the no-bake route like I did with my key lime pie.  Unlike my previous attempt at key lime pie, this one requires no egg yolks (and therefore no cooking)--allowing the clean, tart flavor of lime to shine through.  I actually prefer this version to the original because it is lighter on the tongue, and also because I like my citrus desserts extra citrusy.  The filling is technically a double recipe, so feel free to cut it in half...or make two pies!  

Key Lime Pie  (serves 12)

2 cans (14 oz. each) sweetened condensed milk

1 cup key lime juice, fresh or bottled

1 prepared pie crust (I used a Nilla® wafer crust)

Whipped cream or non-dairy whipped topping, optional

In a large bowl, whisk condensed milk and key lime juice together until smooth and combined.  Pour into pie crust and refrigerate until set, about 2 hours.  Garnish or serve with whipped cream, if desired.