5 ingredient sweetness

 I wanted to come up with something ridiculously cheesy to say like it tastes like summer on a plate. Then I decided on sticking with the usual description of "it's really really really good." I thought this recipe is special compared to others because it fits into the "5 ingredients or less" category, which is perfect for me because I still hate grocery shopping. It should have grown on me by now but it just hasn't. So this is another success from the barbecues this weekend, Key Lime Pie.


I'm still not on board with making merengue for pies, it kinda reminds of a soggy sponge and I don't think it adds anything amazing to the dish. Of course, you could leave off the cool whip completely, or if you're a firm believer that it's an abomination of an ingredient you could just use whipped cream when you're ready to serve it.

5 ingredient Key Lime Pie

1 (14-ounce) can sweetened condensed milk

2/3 cup bottled key lime juice (try looking for it in the juice aisle)
3 egg yolks, lightly beaten

1 premade graham cracker crust

1 pkg Cool Whip, Defrosted

Preheat oven to 350. In a large bowl, whisk together (by hand) the condensed milk, key lime juice, and egg yolks until thoroughly combined and slightly foamy.  Pour filling into graham cracker crust. Place in oven at 350 for 10-14 minutes until the filling is set (when you jiggle it, it should remain firm. However, it will probably be done sooner than you think.) Remove from oven and allow to cool completely. Spread top with Cool Whip and place in refrigerator to chill. Serve cold.