Frozen Key Lime Pie

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had to make twice as first one did not thicken. did second time making sure whipping cream was thicker and it still was not thick enough. Are you sure you need to add 1 pint of half half. It seems like 1 cup would be sufficient. I will probably never try again.

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i'm new to cookery but i found this very easy to make and got complements from my husband after. excellent many thanks

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Super easy to make. I used a deep die pie crust and it accommodated the filling quite well. Thanks Paula!

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This is the best key lime pie ever! The easiest to make. Perfect for the summer because no oven or cooking needed. Great for holiday time when the oven is full with other delicious things and you want something great to make without needing to bake it. I used real key lime juice that I squeezed from many key limes. It is my new favorite. Of course I have to admit I am a big fan of Key Limes. Paula Deen if the absolute best EVER! Every recipe I have tried of hers comes out super delicious. I can't wait to make this pie again in the summer. My friends are going to flip for it. Thanks Paula for another wonderful recipe. I adore you!!!!

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Update: We have added Frozen to the recipe title and noted (or to taste next to 3/4 cups key lime juice. Also, the method to beat until peaks form has been removed.

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This recipe needed to be doubled. Save the egg white, add a tab. of powder sugar and 1/2 tea of cream of tarter and whip until you reach a peak. When pie is cooled spread white on top and brown in broiler. Watching carefully not to burn and then place in a frozen freezer. The marange taste good. The whole pie taste good.

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This recipe needs to be editted. I wish i had read the other comments before making it.

1. this is a FROZEN key lime pie, not a regular one.
2. You will not get stiff peaks once you as the sweetened condenced milk.
3. It WILL get thicker again once you add the lime juice
4. The recipe makes more than enough for one ppie. Mroe like 1.5 pies.

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I think if you want a heart attack , eat this pie. Never got to peaks,a real mess.

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made this for Mother's Day as a light desert - I made 2 and let them sit overnight in the freezer. In regards to forming peaks mine did in the begining b/c I froze my silver mixing bowl in the freezer while the crust baked and then chilled (nice trick and certainly helped with the thickening of this filling. However once you add the hnf, it does loose the thickening but try to plan ahead and make this the night before - it does help!!

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Amazing!!!! Made it for Mother's Day, and it was a complete hit! Had a small issue with the center not being fully set when we cut into it, but that could either have been from pulling it out after just 4 hours, or it could have been due to the fact that after we added in the condensed milk, we were not able to get the "stiff peaks" to form. Suggest whipping as you pour in the condensed milk. Also, make sure you use the Spring Form Pan - you'll definitely need it!!