Kim Biegacki Recipe

Frozen Key Lime Pie

By Kim Biegacki pistachyoo

Recipe Rating:
6 to 8 people
Prep Time:
Cooking Method:

Kim's Story

My first experience to have this pie was in 1985 and I lived in Ft. Lauderdale, FL and I was visiting my Grandma Debelak. It was an extremely hot day and she took this pie out of the freezer and cut a slice for both of us. I immediately fell in love!

OH MY! Can I say it was the most refreshing slice of pie that I had ever had. I can still remember the moment in time with Grandma Debelak sitting in her kitchen and eating this pie on a hot hot summer day.
It is a very easy recipe to make and I hope you enjoy this refreshing pie.


9 inch graham cracker pie crust (i used a oreo cookie crust)
8 oz
cool whip
1 can(s)
eagle brand milk (condensed)
1/2 c
fresh squeezed lime juice (approx 3 limes for 1/2 cup)
drops of green food coloring (if you like)
drop of blue food coloring
1 can(s)
whipped topping
1 medium
thinly sliced limes
1 Tbsp
or lime zest
1 Tbsp
or chocolate shavings

Directions Step-By-Step

Juice your limes
Blend all ingredients well which is the lime juice, whipped topping and condensed milk along with drops of food coloring.
Pour into 9" graham cracker crust. Chill in freezer at least 3 hours or over night.
You can use dollops of whipped topping and thin slices of lime for garnish.
Frozen Key Lime pies for Father's Day celebration
Decided to try makiing this recipe into mini tarts. It will easily make 48 mini tarts. It is just a little time consuming but once frozen they are the cutest little bites of goodness.

About this Recipe

Course/Dish: Pies, Fruit Desserts
Main Ingredient: Dairy
Regional Style: American

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Apr 3, 2013 - Kim Biegacki shared this recipe with discussion groups: Cooking from the Pantry Summer Delites Tablescapes USA State Recipes
Kim Biegacki pistachyoo
Mar 28, 2013
Either or all is good. It's all good...when talking desserts. LOL
Rose Selvar potrose
Mar 28, 2013
Thanks for the details. I like details. LOL Probably just me...
Might try the pie one time and then the tarts...or vice versa.
Kim Biegacki pistachyoo
Mar 28, 2013
Just made up the recipe on the graham cracker crust pie box and then spooned in the mixture into the paper cups that I had in my tart pan. Baked them about 5 - 7 minutes; let them cool and then spooned in the key lime pie mixture and put them in the freezer.
Rose Selvar potrose
Mar 28, 2013
Yes, Kim, I was referring to this recipe when I asked if the bottled lime juice would work okay. Thanks for your reply.

Since you used a premade 9" graham cracker crust for your pie; what did you use for a "crust" in the mini tarts and/or the cupcake-sized tarts? Did you just mix some graham crackers crumbs with some butter?