Key Lime Pie

For the Pie Filling

3 eggs

¾ cup sugar

½ cup key lime juice, or fresh lime juice

1 teaspoon lime zest

1 teaspoon vanilla extract

¼ teaspoon salt

1 cup LACTAID® Reduced Fat 2% Lactose-Free Milk

For the Topping

1 ½ cups reduced calorie whipped topping, thawed

For the Crust

1. Remove plastic packaging from premade crust. Either keep crust in tinfoil, bottom packaging, or place into an oven-safe pie dish.

2. Set aside.

For the Pie Filling

1. Preheat oven to 325 degrees F

2. Combine eggs and sugar in a large bowl. Beat with a mixer until pale yellow and smooth (about 1 minute).

3. Add lime juice, zest, vanilla and salt and mix to blend. Add LACTAID® Reduced Fat 2% Lactose-Free Milk to the egg mixture, beating until well blended.

4. Pour the pie filling into crust and bake 40-50 minutes or until the edges are set, but the center is still jiggly. The center will firm after cooling.

5. Cool pie on wire rack then cover loosely and chill completely in refrigerator, about 4 hours.