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Betty's Double Good Double Lime Pie

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Betty demonstrates how to make a Double Lime Pie. This pie contains lime juice and also lime gelatin.
9-inch vanilla wafer pie crust
1 small package lime gelatin (I used the sugar-free variety, but you may use sugared, if desired.)
1 cup boiling water
2 teaspoons lime zest
½ cup lime juice
14 ounces sweetened condensed milk
1 pint whipping cream, whipped with ¼ cup confectioner's (icing) sugar until stiff, divided
a few drops of green food coloring (optional)
8 fresh lime slices – from one whole lime, for garnish
Dissolve lime gelatin in boiling water. Let cool to room temperature. Stir in lime zest and lime juice. Add sweetened condensed milk, stirring until blended. Chill mixture until slightly thickened, stirring occasionally. Pour thickened mixture into medium-sized bowl. Fold in one-half of the sweetened whipped cream, saving the remainder for garnish. Stir a few drops of green food coloring into the gelatin mixture, if desired. Pour gelatin mixture into cooled 9-inch vanilla wafer pie crust. Refrigerate until set, about 3 or 4 hours. Remove from refrigerator and cut into 8 equally-sized wedges. Place a dollop of reserved sweetened whipped cream on the top of each pie wedge. Place a fresh lime slice on top of each of the dollops of whipped cream. Serve immediately, or refrigerate until serving time. Enjoy!!! --Betty ♥♥♥
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NEW Cookbook:  "Betty's Kitchen Cookbook:  2013 Recipes" (c) 2014
Also available:  "The Betty's Kitchen Collection:  Second Edition" (c) 2013
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