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–+ servings
key lime pie tart with 3 slices cut.

Key Lime Pie

Brooke Homec
The easiest key lime pie! Tart and creamy, and made with a biscoff cookie crust. A perfect Spring and Summer treat!
5 from 14 votes
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Prep Time 15 minutes
Cook Time 35 minutes
chill time 3 hours
Total Time 3 hours 50 minutes
Course Dessert
Cuisine American
Servings 12
Calories 324 kcal

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.

Video

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
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