No-Bake Lemon-Lime Chiffon Pie

Ingredients

• 1 ½ cups graham cracker crumbs
• ¼ cup sugar
• ⅓ cup butter, melted
• 1 (14-ounce) can sweetened condensed milk
• ½ cup freshly squeezed lime juice
• 2 tablespoons freshly squeezed lemon juice
• 2 teaspoons grated lemon zest
• 2 teaspoons grated lime zest
• 1 (8-ounce) container frozen whipped topping, thawed

Directions

1. Preheat oven to 350°F (176°C).
2. In a medium bowl, combine graham cracker crumbs, sugar, and butter. Stir until combined.
3. Press the graham cracker mixture into a 9-inch (23 cm) pie plate. Bake for 8 minutes.
4. Remove the pie plate from the oven and let cool completely.
5. In a medium bowl, whisk together the condensed milk, lime juice, lemon juice, lemon zest, and lime zest until smooth.
6. Pour the mixture into the cooled pie crust.
7. Refrigerate for at least 2 hours, until the filling is firm.
8. Top with whipped topping and serve.

Interesting Facts

• The whipped topping can be substituted with homemade whipped cream if desired.
• This pie can be stored in the refrigerator for up to 5 days.
• Lime juice can be substituted for lemon juice if desired.