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This is our new summertime favorite! Both tart and sweet with a wonderful zing that only key limes can provide. A large will include 18 individual, pre-formed, mini pie crusts that you fill with smooth key lime filling.
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Thaw for 1 to 2 days in the refrigerator or until completely thawed. Remove the key lime bag and set it aside. Bake the pie crusts on a cookie sheet in a 350-degree oven for 8 minutes. Massage your key lime bag until ingredients completely combined. Snip a corner of your bag and fill the pie crusts to the top. Continue to bake for 10-12 minutes. Remove from oven and allow cooling.
Top with whip cream or cool whip!
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