9-inch graham cracker pie crust
14-ounce can sweetened condensed milk
6 ounces whipped topping (dairy or non-dairy)
½ cup Randy’s Famous Homemade Key Lime Pie Juice (available at the market in the restaurant)
Whipped cream, for topping
Pour condensed milk and whipped topping into a medium bowl and beat at a medium speed for 10 to 12 minutes.
Add Randy's Famous Homemade Key Lime Pie Juice to mixture, and mix for another 10 minutes. Make sure it is well blended.
Pour the mixture into the graham cracker pie crust and refrigerate 3 to 5 hours before serving.
When ready to serve, top with whipped cream.