Ingredients
1
crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1
can (14 oz) sweetened condensed milk
3
egg yolks
1/3
cup plus 1 tablespoon bottled or fresh Key lime juice
1 1/2
cups sliced fresh strawberries
2
tablespoons strawberry jam
2
cups frozen whipped topping, thawed (from 8-oz container)
Preparation
Heat oven to 450°F. Unroll pie crust; place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. Do not prick crust. Bake 7 to 9 minutes or until light golden brown (if crust puffs up in center after baking, gently push down with bottom of metal measuring cup). Cool 10 minutes.
Reduce oven temperature to 350°F.
Meanwhile, in medium bowl, beat sweetened condensed milk, egg yolks and 1/3 cup of the lime juice with whisk until well blended. Pour into baked pie shell; spread evenly. Bake 10 to 12 minutes or until filling is set. Cool on cooling rack 15 minutes. Cover and refrigerate until chilled, at least 1 1/2 hours.
In small bowl, mix strawberries, remaining 1 tablespoon lime juice and the jam until evenly coated. Spread whipped topping onto center of pie, mounding slightly in center and spreading up to 1 inch near edges. Just before serving, top with strawberry mixture.
