This Key Lime Pie is one of the easiest pies to make! And with this Biscoff cookie crust it comes together so quick. It's perfectly creamy, tart and sweet. And always a crowd favorite!
Key lime pie is one of our family's favorite summer desserts, and every time I make it I'm reminded of how easy it is to whip together and enjoy. It requires very few ingredients, and you can even use a pre-made graham cracker pie crust if you prefer.
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Why You Will Love This Recipe
- Tart & Sweet: The key limes give a tart citrus flavor and the cookie crust adds the perfect balance of sweetness.
- Easy to Make: This recipes requires very few ingredients, and only a few steps.
- Biscoff Cookie Crust: Most key lime pies are made using a graham cracker crust, but this biscoff cookie crust adds even more delicious flavor.
Ingredient Notes
Full ingredient measurements and instructions can be found in the recipe card below.
- Biscoff Cookies: I find mine at my local grocery store. Trader Joe's also sells a speculoos cookie that is similar. You can also always sub in graham crackers if you prefer.
- Egg Yolks: You will only need the yolks for this recipe.
- Key Limes: Using fresh key limes is ideal, but regular limes or bottled key lime juice will also work.
Step by Step Instructions
- Step 1: 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.
- Step 2: 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.
- Step 3: Whisk together egg yolks and sweetened condensed milk until it comes together, about one minute. Add key lime juice and zest, mix again.
- Step 4: 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.
Expert Baking Tips
- Although this pie is best made with key limes, regular limes will do just fine. I have even found Nellie's key lime juice that's sold in the bottle to work perfectly when I don't want to mess with juicing all those tiny limes.
- If you can't find the biscoff cookies, just use 8 oz of graham cracker crumbs instead. Keep the rest of the crust the same.
- I like to zest a lime on top of the whipped cream when serving. It adds a little more flavor and a nice pop of color!
FAQ
Help! I couldn't find key limes at the store.
No problem, you can either use regular limes or bottled key lime juice instead.
Do you have to pre-bake the crust?
It isn't a must, but it does help it to set so that none of the cookie crumbs get into the filling.
Can I make this into mini key lime pies?
Yes, you could bake them in individual ramekins or mini pie or tart pans and reduce the cooking time.
Other Lime Recipes
Storing & Freezing
This key lime pie can be stored in an airtight container or some saran wrap on top, in the fridge, for 2-3 days.
I would not suggest freezing this pie.
Other Popular Recipes to Try
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do!
Key Lime Pie
The easiest key lime pie! Tart and creamy, and made with a biscoff cookie crust. A perfect Spring and Summer treat!
Ingredients
Biscoff Cookie Crust:
- 8 oz (226.8 g) crushed biscoff cookies the equivilant of one package
- 1 tablespoons (1 tablespoon) sugar
- ⅛ teaspoon (0.13 teaspoon) salt
- 6 tablespoons (6 tablespoon) melted butter
Key Lime Filling:
- 14 ounces (396.89 g) sweetened condensed milk
- 4 large egg yolks
- 5 ounces (141.75 g) key lime juice, fresh or bottled regular limes can also be used
- zest of 2 key limes or 1 lime
Whipped Cream for Topping:
- 1 cup (236.59 ml) whipping cream
- ¼ cup (30 g) powdered sugar
- 1 teaspoon (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.
Notes
Although this pie is best made with key limes, regular limes will do just fine. I have even found Nellie's key lime juice that's sold in the bottle to work perfectly when I don't want to mess with juicing all those tiny limes.
If you can't find the biscoff cookies, just use 8 oz of graham cracker crumbs instead. Keep the rest of the crust the same.
I like to zest a lime on top of the whipped cream when serving. It adds a little more flavor and a nice pop of color!
Nutrition
Calories: 324kcalCarbohydrates: 38gProtein: 5gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 110mgSodium: 235mgPotassium: 193mgFiber: 1gSugar: 26gVitamin A: 584IUVitamin C: 5mgCalcium: 132mgIron: 1mg
Tried this recipe?Let us know how it was!
Bekah
This was so good! Perfect sweet/tart balance. Everyone especially loved the biscoff cookie crust
brooke
Thank You!!! So glad you liked it, and I agree, the biscoff cookie crust really adds to it. Thanks for trying!
Lindsay
This turned out so good! My husband loved it!
Joanna
Made this for my husband for Father's day. He said it was delicious! Thank you for you wonderful recipes.
brooke
Thank you so much for trying it!
Tina
I decided last minute to make this on Thanksgiving. I didn’t have any limes, but I had lemons, and decided to give it a go! It was so quick and easy and delish!! Mine was the only one gone at the end of the evening! Definitely will make again! Thx Brooke!
Kim Golding
I made this for Pi Day at my school and everyone loved it! The Biscoff crust is so good and the pie filling is perfectly sweet and tart!