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INGREDIENTS

* 1/3 cup butter
* 3 tablespoons white sugar
* 1 1/4 cups crushed pretzels
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* 1/4 cup key lime juice
* 1 (14 ounce) can sweetened condensed milk
* 1 cup frozen whipped topping, thawed

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C.) Spray 9 inch pie plate with non-stick spray. In a saucepan, melt butter and stir in sugar. Remove from stove. Stir in crushed pretzels until mixed well. Press into pie plate. Bake for 7 to 9 minutes. Cool before filling.
2. In a medium bowl, combine key lime juice and sweetened condensed milk. Mix well and pour into crust. Chill in refrigerator overnight.
3. When ready to serve. Spoon the whipped topping into a pastry bag and pipe it decoratively around the outer edge of filling.

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INGREDIENTS

* 1 (9 inch) pie crust, baked
* 3 eggs, beaten
* 1 (14 ounce) can sweetened condensed milk
* 1/2 cup key lime juice
* 1 teaspoon grated lime zest

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium mixing bowl, combine eggs, condensed milk, lime juice, and lime rind. Beat on medium speed with electric mixer for about 1 minute or until mixture is thoroughly blended. Pour into baked pastry shell.
3. Bake in preheated oven for 30 to 35 minutes, until center is set. Cool on a rack for 15 minutes, then chill at least 2 hours before serving. Garnish with whipped cream if desired. Immediately refrigerate any leftovers. Do not store for longer than 3 days.

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INGREDIENTS

* 1 (10 inch) prepared graham cracker pie crust
* 1 (14 ounce) can sweetened condensed milk
* 1/2 cup key lime juice
* 1 (16 ounce) package frozen whipped topping, thawed

DIRECTIONS

1. In a large bowl, mix together condensed milk and lime juice. Fold in whipped topping and mix until smooth. Pour mixture into graham cracker crust. Refrigerate at least 1 hour before serving.