"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
1 (14 oz) can sweetened condensed milk 1/2 cup fresh squeazed key lime juice 1 cup heavy whipped cream 1 tablespoon sugar 1 (20 oz) can crushed pineapple, drained thoroughly 1 prepared 9 in graham cracker crust
Whisk together the milk and lime juice. Set aside. Whip the cream until soft peaks form, beat in sugar and beat until stiff. Fold drained pineapple into whipped cream, then fold into the key lime mixture. Spoon into the prepared crust. Refrigerate at least 2 hours before serving.
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