Key Lime Pie Recipe

1 1/2 cups graham-cracker crumbs
6 tablespoons unsalted butter, melted and cooled
5 tablespoons sugar
1 can (14 ounces) can sweetened condensed milk
4 large egg yolks
1/2 cup freshly squeezed key-lime juice
1 tablespoon grated key-lime zest, plus more for garnish
1 1/2 cups heavy cream, chilled
Directions
Heat oven to 375 degrees. Combine graham-cracker crumbs, butter, and 3 tablespoons sugar in a medium bowl; mix well. Press into a 9-inch pie plate, and bake until lightly browned, about 12 minutes. Remove from oven, and transfer to a wire rack until completely cooled.
Lower oven to 325 degrees. In a medium bowl, gently whisk together condensed milk, egg yolks, key-lime juice, and zest. Pour into the prepared, cooled crust.
Return pie to oven, and bake until the center is set but still quivers when the pan is nudged, 15 to 17 minutes. Let cool completely on a wire rack.
Shortly before serving, combine cream and remaining 2 tablespoons sugar in the bowl of an electric mixer fitted with a whisk attachment. Whisk on medium speed until soft peaks form, 2 to 3 minutes. Spoon over cooled pie; garnish with zest. Serve immediately.

1 (8 oz.) pkg. softened cream cheese
1 (14 oz.) can of sweetened condensed milk
1 (12 oz.) container frozen whipped topping
1 c. fresh lime juice (about 5 limes)
1 baked 9 inch pie shell
Lime slices and fresh mint for garnish

In a large bowl, combine the cream cheese, sweetened condensed milk and whipped topping. Stir in the lime juice until well blended and mixture is thick and smooth. Immediately pour lime filling into pie shell.
Chill for at least 2 hours. Garnish with lime slices and fresh mint leaves if desired.
 
Source: Cooks.com

1 can sweetened condensed milk
1 tub Cool Whip
1/2 cup key lime juice
1 pre-baked miniature pastry shells.

Pour condensed milk and lime juice into a bowl and mix on medium speed until smooth (about 3 or 4 minutes).

Fold in Cool Whip. Now, at this stage you can do one of two things. You can spoon it into a pie shell and put it in the fridge for at least an hour, then serve it.

Or you can leave it in the bowl and put it in the fridge for about an hour. When it has firmed up, spoon the mixture into a pastry bag with a wide-mouth tip decorating tip on the end. Pipe the mixture into the mini pastry shells. (Make sure you follow the instructions on the box to cook the shells beforehand and let them cool.) Store the shells in a container with a lid in the fridge. I wouldn't do this more than a day before you are serving them.

Source:  MelsKitchen