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When my mom used to cater, she would make these divine little key lime mini-pies for hors d'oeuvres (which I can never spell!). I called her to ask her for the recipe, and she told me what she could remember, and I used Google to fill in the gaps.

I'll be making these for a cookout I'm having on Tuesday afternoon for some colleagues, and I'll let you know how it turns out.

No-bake Key Lime Pie

1 can sweetened condensed milk
1 tub Cool Whip (I'm using the no-fat kind)
1/2 cup key lime juice
1 graham cracker crust or pre-baked miniature pastry shells (freezer section).

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.

I'm making these tomorrow, so I'll post pictures in the next couple days on how it went.