To serve, gently go around each pie with a
knife to loosen. Place the cupcake tin in about
1 inch of hot water for just a minute. Taking a
spoon, gently lift each pie out of the cupcake
pan. Turn each over onto the graham cracker
crust and place on a platter. If you aren't
serving immediately, place the serving platter
in the freezer. To serve, top each pie with a
scoop of whipped topping and a piece of lime
rind. Makes 12 servings with about a cup extra
of topping.
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