Key Lime Pie Recipe

• 1 9-inch pie shell, baked
• 1 can (14 ounces) sweetened condensed milk
• 1/2 cup Key lime or regular lime juice
• 1 tub (8 ounces) frozen whipped topping, thawed
• 1 tablespoon finely grated lime peel

In a mixing bowl with electric mixer on medium speed, beat together milk and lime juice until smooth and thickened. Fold in the whipped topping and grated lime peel. Spoon mixture into the baked pie shell; cover and refrigerate for about 2 hours before serving, or until set. Store leftovers, covered, in the refrigerator.