FLUFFY KEY LIME PIE

FOR THE GRAHAM CRACKER CRUST:
1 1/2 cups finely crushed graham crackers (20 squares)
1/3 cup butter or margarine, melted
3 tablespoons sugar
FOR THE FILLING:
1 can (14 ounces) sweetened condensed milk
1/2 cup Key lime juice
1 container (8 ounces) frozen whipped topping, thawed

TO MAKE THE GRAHAM CRACKER CRUST:
Heat oven to 350 degrees F.

Mix all ingredients. Press in bottom and up side of pie plate, 9x1 1/4 inches.

Bake 8 to 10 minutes or until golden brown; cool.

TO MAKE THE FILLING:
Beat milk and lime juice in large bowl with electric mixer until smooth and thickened. Fold in whipped topping. Spoon into cooled pie crust.

Cover and refrigerate about 1 hour or until set.

Immediately refrigerate any remaining pie after serving.

Source: Betty Crocker