Key lime pie is so scrumptious that we’re not going to be particular about what form (or variety) of lime juice you use. While fresh citrus juice always produces the best flavor, use bottled if that’s what you have on hand. Just make it and enjoy!
- 1 8.8-ounce package of Biscoff cookies
- 6 Tablespoons butter, melted
- 4 large egg yolks
- 1 (14-ounce) can sweetened condensed milk
- 1/2 cup lime juice (bottled, 12-16 key limes, or 3-4 regular limes)
- T tablespoon lime zest
- 1 pinch salt
- 1 cup heavy cream
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
- Preheat oven to 325 degrees.
- Break up cookies and place into a food processor. Pulse about 10 times until mixture is fine. Place crumbs into a bowl. Add melted butter and stir to combine.
- Spoon mixture into 9 inch tart pan (or pie pan). Press crumbs into the sides of the tart pan using fingers. Then press crumbs into corners and bottom of the pan. If needed, smooth the crust and even it out by using the bottom of measuring cup to press down on the crust once more.
- Bake at 325 degrees for 9-10 minutes. Place on wire rack to cool.
- Beat egg yolks on medium speed until they lighten in color and increase a bit in volume, about 3 minutes.
- Add sweetened condensed milk slowly to the eggs. Beat on medium speed for another 3 minutes.
- Add lime juice, lime zest, and salt and blend until combined.
- Pour filling into pie crust.
- Bake at 325 degrees for 15-20 minutes -- until edges have set and center is only slightly jiggly.
- Remove from oven. Place on wire rack and cool to room temperature. Refrigerate for 6 hours or overnight.
- Before serving, beat cream, sugar, and vanilla until it forms stiff peaks. Serve alongside or on top of pie.