Step 1, Preheat the oven to 350 degrees F. Step 2, For the crust, combine the graham cracker crumbs, sugar, and butter in a bowl. Press into a 9-inch pie pan, making sure the sides and the bottom ...

Ingredients: Deselect All, 1 (8-ounce) container nondairy whipped topping, thawed slightly, 1 (14-ounce) can sweetened condensed milk, 1/2 cup fresh lime juice, 1 (6-ounce or 9-inch) prepared ...

Fold the lime juice/sweetened condensed mixture into the whipped cream. Spoon the filling into the pie crust and spread out evenly. Place in the freezer until solid and set, 3 to 4 hours.

Add limeade and zest and gently fold to combine. Do not let the mixture become soupy. Pour mixture into the pie crust and freeze overnight. Garnish with candied lime peels when ready to serve.

These are the two defining ingredients for key lime pie. You’ll make a custard base by whipping egg yolks and lime zest until the yolks are very fluffy.

1 frozen 9-inch Key lime pie. 2 pounds semisweet or bittersweet chocolate, finely chopped

In a separate bowl, combine the condensed milk, lime juice, and eggs. Whisk until well blended and place the filling in the cooled pie shell. Bake in the oven for 15 minutes and allow to chill in ...

Key lime juice is the star of this pie, adding a slightly more floral note than regular limes. But not to worry if you can't find fresh Key limes or the bottled juice – you can use standard ...

This super-refreshing frozen dessert is like a key lime pie upgrade, wonderfully complemented by creamy coconut and chocolate. Cut and serve straight from the freezer -- the colder the better.

For the filling: Mix the condensed milk, lime zest, lime juice and egg yolks in the bowl of a mixer and mix on high until smooth and thick. Pour the mixture into the crust and bake for 15 minutes.