Hot days call for frozen pies. Cool, creamy and smooth -- they're like instant air conditioning for your mouth. When I was little, my grandmother lived in the Florida Keys and I visited every summer. The best memories I have include cooling off in the crystal clear Atlantic and taking heaping spoonfuls of her velvety key lime pie.

My grandma had key limes growing in her backyard, so making pies was a breeze (a very warm breeze, but a breeze nonetheless). For those of you without the green gems in your market, I’ve got the perfect solution. I’ve made the pie countless ways and discovered that you can make it with ANY citrus juice and zest. Pick your favorite – lemon, lime, orange, grapefruit – add a few simple ingredients, and you’re in frozen pie heaven.

My pie recipe below is unique because I actually use a muffin tin to create 8 mini pies. Perfect for eating out of your hand (and for keeping extras in the freezer)!

Suggestion: When making the pie with orange juice, add 1/2 teaspoon vanilla extract if you want the pie to taste like a creamsicle.

8-ounce tub frozen light non-dairy whipped topping, thawed according to package directions

Preheat oven to 400 degrees.

Place graham cracker squares in a food processor and process until finely ground. Add melted butter and process until blended.

Line 8 muffin cups with paper liners. Spoon graham cracker mixture into the bottom of each paper liner (about 1 1/2 tablespoons per muffin cup). Press down to form a firm crust. Bake 8 minutes, until crisp.

Meanwhile, in a large bowl, whisk together condensed milk, lime juice and lime zest. Fold in whipped topping. Spoon mixture into prepared muffin cups (there’s enough filling to create nice, high pies). Freeze until firm.