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Being over zealous on mixing will prevent the pie from setting up properly. It's the leading cause of a runny key lime pie. Pouring the key lime pie filling into the graham cracker crust.
Furthermore, how do I make my key lime pie thicker?
Using a wire whisk, combine condensed milk and non-dairy whipped topping. Slowly add in the juice, mixing while you add it in. The juice will cause a chemical reaction to take place and the mixture will thicken. You want to whip it to a thick consistency but not over mix, because that will break the chemical reaction.
Also to know, how do you know if a key lime pie is set?
It's tricky to know when the pie is done, but here's my secret: bake the key lime pie until the filling is only slightly jiggly in the center (about 15-20 minutes). It should be firm to the touch, but not completely liquid or totally solid. The pie will continue to solidify as it cools.
You should make it easy on yourself, though: Start by microwaving your Key limes for 30 seconds to soften them up and help them juice more easily. Then use a citrus reamer (or even just a fork) to extract the most juice possible. Don't try to squeeze those small Key limes with your hands--you'll be miserable.