Key Lime Pie (with some added sweetness)

As the weather gets warmer, thoughts of longer days and cool desserts have entered my mind. I love the following key lime recipe, and so does my husband!  I made it for him for the first time last summer right after he returned from his Alaska missions' trip.  I made it again yesterday and we couldn't stop at eating just one slice!  It is sweet and tart and sooo easy to make.  I found the recipe in a Real Simple magazine.  Enjoy!

Easy Key Lime Pie

1  14-ounce can sweetened condensed milk

1  6-ounce can frozen limeade concentrate (not thawed)

1 cup heavy cream

1 6-ounce graham cracker crust (or make your own--recipe below)

Zest of 1 lime

Place the condensed milk, limeade concentrate, and cream in the bowl of an electric mixer fitted with the whisk attachment.  Beat until fluffy and soft peaks form.  Pour the filling into the pie crust and smooth the top. Refrigerate until chilled and loosely set, at least 4 hours (and up to overnight).  Sprinkle the pie with the zest before serving.  Serves 6

Graham Cracker Crust (for 8-9" pie pan)

1 1/2 cups graham cracker crumbs

1/4 cup sugar

1/2 cup melted margarine or butter

Blend all ingredients and press into bottom of pan.  Make sure you press crust up the sides, too.

This bouquet of flowers my husband gave me when he came home from work was the "added sweetness."  I had the key lime pie ready for him and these flowers made our dinner all the more sweeter.  He did it just because...