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“This is another of my mothers recipes. She always used a regular piecrust, not a graham cracker one. I guess you could use either, I've just gotten used to it her way. This is a very creamy, rich pie but does not keep longer than a day or so.”
READY IN:
15mins
SERVES:
6
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

Directions

  1. Slowly stir lime juice into milk. Add drop of food coloring. Fold half of whipped cream into mixture.
  2. Pour mixture into prebaked pie shell. Cover with remaining whipped cream.
  3. Keep refrigerated.

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