With the mixer on medium speed, add the condensed milk, lime zest, and lime juice. Pour into the baked pie shell and freeze.

Spoon the filling into the pie crust and spread out evenly. Place in the freezer until solid and set, 3 to 4 hours. Take the remaining 1 1/2 cups of whipping cream and add the confectioners' sugar.

Spoon the mixture into graham cracker crust and smooth the surface with a spatula. Set in the freezer until firm, about 30 minutes. Sprinkle lime zest over the top before serving.

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 …

We’re sharing everything we know about what key limes are, how to make a key lime pie and how to tell if a key lime pie is finished.

Working quickly, hold a wedge of pie by the stick and dip it in the chocolate. Let the excess drip off, then lay the pie pop on the prepared baking sheet. Repeat with the remaining wedges.

Key lime juice is the star of this pie, adding a slightly more floral note than regular limes.

Spoon the filling into the pie shell, cover and freeze for 4 hours or until firm. To serve, let pie stand for 10 minutes after coming out of freezer. Slice pie and garnish with lime slices.

Katie Lee keeps the filling simple, with a sweet-tangy lemon mixture, then freezes the pie before finishing it with whipped cream.

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.