Step 1

Put the cream and chips in a small saucepan and melt down the morsels over low heat. (Make sure to keep heat low, so you don’t scald the cream or burn the chips.) This will take about 5 minutes. I like to use a whisk to make sure mixture is smooth.

Step 2

Remove the pan from the heat and stir in the remaining ingredients. Whisk ingredients together.

Step 3

Pour the mixture into the crust and refrigerate the pie for at least 8 hours, or overnight. If you’re using the mini crusts, this will make The pack is usually 6, so I’ll make the 6 and then make “crustless” for the other two. It’s more like a key lime custard dessert…still so good!

Step 4

Garnish the pie with the fresh raspberries, lime slices, or whipped cream.