3/4 c. key lime juice
1/2 pt. Cool Whip (8 oz. package)
1 baked 9 inch pie crust, cooled (graham cracker crust may be used)
14 1/2 oz. can Eagle Brand milk

Combine milk and Cool Whip. Add key lime juice. Stir well until thickened. Pour filling into pie crust and refrigerate overnight.