I have made an eggless version of key lime pie- filling is composed of:
1/2 cup whipped cream (volume measured after whipping)
14 oz. sweetened condensed milk
1/2 cup key lime juice
The filling is supposed to be "soft but sliceable". It is definitely soft, and while it is setting up, I'm not sure it's going to be sliceable (has been in the fridge for 3 hours).
I'm serving this for a dinner tomorrow night. Should I stick this in the freezer to set up firmer? If so, for how long? If not, any other suggestions?