Easy Key Lime Pie

Prep Time: 10 min(s)   Cook Time: 20 min(s) Total Time: 30 min(s)   Servings: 8


  • 1 regular size graham cracker crust
  • 1 can (14 oz.) nonfat sweetened condensed milk
  • 1 egg
  • zest of 1 ½ of a lime
  • 1/2 cups of lime juice (about 6 limes)
  • fresh or store-bought whipped cream


  • Preheat the oven to 350 degrees. In a medium bowl, whisk together the condensed milk, egg, lime juice, and the lime zest until they are completely blended.
  • Pour the mixture into the crust (store bought or homemade). Bake it for 20 minutes. The pie may not be completely solid yet, but a toothpick inserted in the center will come out mostly clean. Let the pie to cool (I put mine in the refrigerator for about an hour).
  • Cover and refrigerate it for up to 2 days. Serve it sprinkled with the reserved lime zest (optional) and with whipped cream dotted around the edges.

If you are making 2 or more pies, mixing up one pie and sticking it in the oven and then doing the next is probably the best way to go. If you mix the ingredients of both pies together you will not know how much to pour.

If you are not sure if your pie is done get a spoon and try some from the middle, then you can cover up the hole with whipped cream!

Dark Chocolate Mousse

By Rhea Graham

Prep Time: 20 Mins      Freeze Time: 30-45 mins     Servings: 1-2


2 cups Ice Cubes

½ cup Chocolate chips or chunks

1¾ cup Water


1 Freezer

1 Stove top


Measuring Cup

2 Large Bowls

Pan that can hold one of the bowls


Step 1:

Fill one bowl half way up with ice (you may need more or less ice depending on the bowl) then fill the pan halfway up with water and set the other bowl into it

Step 2:

Place the Chocolate into the bowl that is in the pan. Pour the water on over the Chocolate (the water should just cover the Chocolate) and turn the stove top to medium heat

Step 3:

Dissolve the Chocolate completely then immediately place the bowl with Chocolate on top of the bowl with ice

Step 4:

Blend till the mixture is cool and has thickened (but not alot) and pour it into ramekin cups and place them into your freezer

Step 5:

The Mousse should be a dark brown. When it is in the freezer it will thicken fast but keep it in there for 30-45 minutes. It is in the freezer so it will not burn, it can say in the refrigerator overnight but it will taste best 30-45 minutes after it was put into the Freezer. Then enjoy.