Hi Joanna, I'm sorry to hear it didn't work out for you. Assuming you didn't make any ingredient substitutions, the most likely possibility is that the cream wasn't cooked for long enough. After coming to a rolling boil, you need to reduce the heat to keep it from boiling over, but you still want it at a medium boil. Freezing it is a good idea for salvaging it. Since there is no air incorporated into the cream it won't turn out soft like a no-churn ice cream, but you should still be able to slice it after leaving it at room temp for a bit.

Hi Kathleen, as long as it's refrigerated it will not spoil, however it will not be at its best. The peak time would be after about a day. By the second day, the crust absorbs too much liquid from the filling and starts to get very wet (though some people like this).

Thanks Debi, I'm so glad to hear you enjoyed it!

Hi Sheri, now I'm nervous😆 But I do feel pretty confident that this is the best Key Lime Pie I've tasted. I don't really have any revisions on this one right now, but please let me know how it goes!