Easy Key Lime Pie

This is a great recipe! I originally found it in Real Simple magazine years ago and had lost my printed copy and didn't trust my memory on ingredients. This is a terrific easy (especially in the summer) make ahead dessert.
I see there was a person who couldn't get soft peaks to form. I've never had any problems with mixing. Be sure that all your ingredients are very cold, I think that helps. It may also depend on what a person sees as a "soft peak".
My spouse is gluten restricted and I mix this up and pour into a prepared gluten free graham crust and it is a wonderful dessert for him!

This recipe didn't work for me at all. I followed the directions, but never could form sift peaks. The mixture was too loose to consider it even close to the description in the recipe. So I looked up how to thicken pie filing and also other recipes t I figure out what to do. I decided to go to another recipe completely which baked on the oven. I added 5 egg yokes, 1/4 cup of key lime juice and a teaspoon on lime extract because there was little lime flavor originally. I baked it in a large graham cracker time crust on 350 for approx. 25 minutes until the top set. It is cooling now so I can't say whether this will turn out but was my best under the circumstances with the original mixture not forming peaks after at least 10 minutes of trying with the mixer. My mixer was getting hot at that point! And nothing ever close to a soft peak could be made. Very disappointing for a "quick" and easy recipe. I have my family coming for the weekend so hope this turns out. If you end up doing what I did, once the pie has cooked on a wire rack for 2 hrs, refrigerate it for at least 4 hrs. Then top with a cool whip type topping and serve.