SEEMS A WASTE NOT TO JUST DRINK THE CONDENSED MILK FROM THE CAN:

Hot, hot, hot? Then try some cool key lime pie (LEZLI BITTERMAN, July 20, 2005, Chicago Sun-Times)

When the mercury rises and you're looking for a refreshing summer treat, try a slice of Key lime pie.

One taste and you can almost smell the tropical breezes of the Florida Keys. Known as the "official dessert" of Key West, this week's column features two different recipes for this sweet and tangy delight made with the juice of a special citrus fruit.

Key limes are smaller, rounder and more yellow in color than Persian limes, which are dark green, more ovoid in shape and are what most Americans are familiar with. Unfortunately, anyone living outside Florida probably never will see a fresh Key lime, but bottled Key lime juice is available at most larger grocery chains and is the only lime juice that should be used to make an authentic pie. [...]

QUICK KEY LIME PIE

MAKES 8 SERVINGS

1/3 cup Key lime juice
1 (14-ounce) can sweetened condensed milk
1 (8-ounce) container frozen whipped topping, thawed
1 (9-inch) prepared graham cracker pie crust

In a large bowl, whisk together the lime juice and sweetened condensed milk. Fold in whipped topping, mixing until combined. Pour into prepared crust and chill through. Serve cold.

Nutrition facts per serving: 390 calories, 15 g fat, 7 g saturated fat, 23 mg cholesterol, 59 g carbohydrates, 7 g protein, 256 mg sodium, 0 g fiber

Florence Schorie, Joliet