Lemon & Key Lime

I must have been in the mood for citrus this weekend.

On Saturday I made this lemon-yellow tote using a tutorial from the SewMamaSew blog. If I were to make another one I would not make it quite so big and I would align the handles so there were only one on each side (instead of crossing over the top and being sewn to each side).

And on Sunday we had this Key Lime Pie. I got the recipe from the Kraft Foods website and think it is simply perfect. The pretzel crust is just the right balance for the tart-sweet filling. And the recipe is so easy I had McKenna make if for us all by herself!!!

KEY LIME MARGARITA PIE
1-1/4 cups crushed pretzels
1/4 cup sugar
6 Tbsp. butter or margarine, melted
1 can (14 oz.) sweetened condensed milk
1/2 cup lime juice
1 env. KOOL-AID Lemon Lime Unsweetened Soft Drink Mix
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
MIX crushed pretzels, sugar and butter. Press firmly onto bottom and up side of 9-inch pie plate. Refrigerate until ready to fill.
COMBINE condensed milk, lime juice and drink mix in large bowl until well blended. Remove 1/2 cup whipped topping; set aside. Gently stir in remaining 2-1/2 cups whipped topping. Pour into crust.
FREEZE 6 hours or overnight. Let stand at room temperature 15 min. or until pie can be cut easily. Garnish with reserved whipped topping before serving. Store leftover pie in freezer.