Key Lime Pie is one of those desserts that is perfect to have all year round. It’s a great cold dessert in the summer, and of course its amazing in the winter when citrus is in season. This Key Lime Pie is sweet, tart, and has a flavorful crust made out of Biscoff cookies. It’s always a crowd pleaser!
If you like this, then make sure to look at my Lemon Lime Loaf, Lemon Blueberry Cake Bars, and Blood Orange Bars.
To start, first we need to make the crust. Place the Biscoff cookies in large plastic bag, seal it, and then smash the cookies with a rolling pin until they’re in fine crumbs. A few larger crumbs is ok too, and I prefer this to add some variety and more texture. Add the crumbs and melted butter to a bowl and mix until combined and the crumbs look like wet sand.
Pour the crumb mixture into a 9″ pie dish and gently press down into the bottom and sides of the dish with your hands. Once a loose crust is formed, use the bottom of a measuring cup to press down on the bottom and sides so the crust is more firmly in place. Bake the crust at 350° F for 8-10 minutes.
When the crust is baking, prepare the filling by whisking together the sweetened condensed milk, lime zest, and vanilla extract. Then add the egg yolks and lime juice and whisk until combined. Pour the filling into the crust that is still warm and return to the oven for 18-20 minutes, but make sure to keep and eye on it.
When the pie is done baking, it will have a slight jiggle when you lightly shake it, and there will be tiny pin holes on top. Allow the pie to cool on a wire rack for 30 minutes. Then move it to the refrigerator to continue cooling for at least 2 hours. It need to be completely set and cold!
Once chilled, you can additionally top this Key Lime Pie with whipped cream, but I love it as is.
Some ingredients notes
Limes – Key Limes can be hard to find depending on the grocery store or time of year, but regular limes will work just fine!
Biscoff Cookies – I love using these as they have so much flavor. Using graham crackers for the crust will work as well.
Tips
- I find that it’s easiest to separate the egg yolks from the whites when the eggs are at room temperature.
- It’s much easier to zest a lime and then juice it rather than the other way around.
- When the pie is done baking, it will have a slight jiggle when you give it a little shake. It may also have some tiny pin holes on the top.
- Don’t skip on the chilling time in the fridge. This will help to make sure it is completely set and cold.
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Key Lime Pie
- Prep Time: 20 minutes
- Chill Time: 2 hours 30 minutes
- Cook Time: 28 minutes
- Total Time: 3 hours 18 minutes
- Yield: 8 slices 1x
Ingredients
The Crust
- 8.8 oz Biscoff cookies (1 sleeve)
- 4 tablespoons unsalted butter, melted
The Filling
- 21 oz sweetened condensed milk (1.5 cans)
- 2 teaspoons lime zest (or key lime zest)
- 1 teaspoon vanilla extract
- 4 large egg yolks
- 3/4 cup lime juice (or key lime juice)
Instructions
- Preheat the oven to 350°.
- Add the biscoff cookies to a plastic bag and seal the bag. Using a rolling pin, smash the cookies until they turn to fine crumbs. A few larger crumbs is ok. Add the crumbs and the melted butter to a bowl and mix.
- Pour the mixture into a 9″ pie dish. Using your hands at first, press down the crumbs into the bottom and sides to make the crust. Once a loose crust is formed, use the bottom of a measuring cup to press the crumbs down firmly into the bottom and sides.
- Bake the crust for 8-10 minutes.
- While the crust is baking, whisk together the sweetened condensed milk, lime zest, and vanilla extract. Add the egg yolks and lime juice and whisk until combined.
- Pour the filling into the crust while it’s still warm. Return to the oven and bake for 18-20 mintes — keep an eye on it! When its done, it will have a slight jiggle when you give it a little shake.
- Let the pie cool on a wire rack for around 30 minutes, then move to the refrigerator for at least 2 hours.