Clean recipe · thesaltedsweets.com
Key Lime Pie
The easiest key lime pie! Tart and creamy, and made with a biscoff cookie crust. A perfect Spring and Summer treat!
Original recipe: thesaltedsweets.com
- Yield:
- 12 servings
- Prep:
- 15 min
- Cook:
- 35 min
- Total:
- 230 min
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Ingredients
- 8 oz crushed biscoff cookies (the equivilant of one package)
- 1 tablespoons sugar
- ⅛ teaspoon salt
- 6 tablespoons melted butter
- 14 ounces sweetened condensed milk
- 4 large egg yolks
- 5 ounces key lime juice, fresh or bottled (regular limes can also be used)
- zest of 2 key limes or 1 lime
- 1 cup whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
For the crust:
Preheat oven to 325 F.- Mix together biscoff cookie crumbs, melted butter, sugar and salt. I like to throw my cookies into a food processor to blend and then add the rest of the ingredients and blend again. But this can easily be done by hand if you don't want to use a food processor. Just crush all the cookies with a rubber mallet or rolling pin.
- Pour blended crust into a 9 inch tart pan, pie plate or even a 9" square baking dish. Use a measuring cup to really compact the crust along the bottom and up the sides of the pan. Bake for 10 minutes, or until base has darkened. If you notice any areas where the crust has puffed up feel free to just put some pressure on it with that same measuring cup, pushing it back down. Let cool slightly while preparing the filling.
For the Filling:
Whisk together egg yolks and sweetened condensed milk until it comes together, about one minute. Add key lime juice and zest, mix again.- Pour into baked crust. Bake for about 20 minutes, or until the outside is completely set, and the middle just slightly wiggles.
- Let cool for an hour, and then chill in the fridge for at least 3 hours before serving.
For the Whipped Cream:
Whip the cream, powdered sugar and vanilla on high until stiff peaks form.