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Key Lime Pie

Key Lime Pie

This Key Lime Pie is a quick and easy dessert with a creamy,tart, and sweet filling. Use a Biscoff cookie crust or a graham cracker pie crust for a delicious twist!
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Prep Time 15 minutes
Cook Time 30 minutes
Course Dessert
Cuisine American
Servings 8
Calories 350 kcal

Ingredients
  

Crust:

  • 8 oz Biscoff cookies or graham crackers
  • 1/4 cup melted butter
  • 2 tbsp sugar
  • Pinch of salt

Filling:

  • 3 large egg yolks
  • 1 can 14 oz sweetened condensed milk
  • 1/2 cup fresh key lime juice or bottled key lime juice
  • Zest from 1 lime optional

Topping

  • 1 cup Whipped cream
  • ¼ cup powdered sugar
  • 1 tsp Vanila

Instructions
 

For the Crust:

  • Preheat oven to 325 F for an even bake.
  • Blend biscoff cookie crumbs, melted butter, sugar, and salt in a food processor for a fine texture.
  • If mixing by hand, crush the cookies using a rubber mallet or rolling pin.
  • Pour the mixture into a 9-inch tart pan, pie plate, or 9" square baking dish.
  • Use a measuring cup to compact the mixture firmly into the bottom and sides.
  • Bake for 10 minutes until the crust appears darkened.
  • If the crust puffs up, gently apply pressure with a measuring cup to push down.
  • Allow it to cool slightly while preparing the filling.

For the Filling:

  • Whisk egg yolks and sweetened condensed milk together for one minute until combined.
  • Add key lime juice and zest, then mix thoroughly.
  • Pour the mixture into the baked crust.
  • Bake for 20 minutes, ensuring the outside is set while the middle slightly wiggles.
  • Let the pie cool for an hour, then chill in the fridge for at least 3 hours before serving.

For the Whipped Cream:

  • Whip cream, powdered sugar, and vanilla on high speed until stiff peaks form.
  • Spoon or pipe the whipped cream over the chilled pie before serving for a smooth and airy finish.

Notes

While key limes are the ideal choice for this pie, regular limes work just as well. If juicing numerous tiny limes seems tedious, Nellie’s key lime juice from a bottle provides a great alternative, delivering the same tangy flavor without the extra effort.
For the crust, if biscoff cookies are unavailable, simply swap them with graham cracker crumbs in the same quantity. This substitution maintains the perfect texture and complements the pie’s zesty filling.
A final touch that enhances both presentation and taste is a generous sprinkle of zest over the whipped cream. This small addition amplifies the flavor and adds a vibrant pop of color, making each slice as visually appealing as it is delicious.
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