As summer fades away, it's sad to say good-bye to the cool cream pies. Not that you have to, but there are so many fall pies, who has the time for cream? Anyway, when I saw a late season raspberry sale, I had to accessorize my cool lime pie with them.
Raspberry Lime Pie
1 (14-ounce) can sweetened condensed milk
1/2 cup lime juice
1 (8-ounce) tub frozen whipped topping, thawed
1 cup fresh respberries, rinsed and drained.
1 ready-to-fill pastry or graham cracker crust
Stir together sweetened condensed milk and lime juice; mixture will thicken. Fold in whipped topping. Spoon into pie crust and garnish with berries. Chill.