Name: Key Lime Pie
Prep time: 2 h 50 min
Cook time: 28 min
Total time: 3 h 18 min
Ingredients: 8.8 oz Biscoff cookies (1 sleeve); 4 tablespoons unsalted butter, melted; 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)

Ingredients

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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)

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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.