Raspberry Lime Pie
  • CourseDessert
  • 1can sweetened condensed milk(14 ounces)
  • 1/4cup Loide’ Persian Lime Olive Oil
  • 2Tbs. Loide’ Raspberry Balsamic Vinegar
  • 8oz. Cool Whip
  • 1cup fresh raspberries
  • 9 inch graham cracker crust
  1. In a bowl, combine milk, Persian Lime Olive Oil and Raspberry Balsamic.
  2. Mix well and mixture should thicken.
  3. Fold in cool whip and fresh raspberries.
  4. Spoon mixture in to pie crust.
  5. Refrigerate a minimum of 2 hours before serving.