Mix the condensed milk with the non-dairy topping on medium speed until blended. Add the key lime pie juice. Blend well. Pour into the graham cracker pie crust. Refrigerate 3 hours before serving. Top with whipped cream. Enjoy!
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Lisa and David Roth, Bob Roth's New River Groves