Key Lime Pie
The easiest and most delicious recipe for key lime pie! Made with Biscoff cookie crust, an easy sweetened condensed milk filling, and topped with whipped cream.
Servings: 8 slices
Equipment
- 9-inch pie plate
Ingredients
Crust
- 250 grams Biscoff Cookies OR Graham Crackers (About 1¼ cup of crumbs)
- ¼ cup butter
Pie Filling
- 1 can (300ml) Sweetened Condensed Milk*
- 4 large egg yolks
- ½ cup freshly squeezed lime juice OR bottled Key Lime juice
- zest of 1 lime
Whipped Cream Topping
- 1 cup heavy cream (whipping cream)
- 3 Tablespoons icing sugar
- 1 teaspoon real vanilla extract
- toasted coconut for topping (optional)
Instructions
- Preheat oven to 350°F
- Using a food processor, grind the Biscoff cookies or graham crackers into crumbs. Melt the butter in a medium bowl, then add the crumbs and stir to combine. Pour mixture into a 9 inch pie plate and press in with your fingers or the bottom of a measuring cup. Press crumbs up the edges of the pie crust.
- Bake the crust for 10 minutes then remove from the oven. Meanwhile, prepare the filling.
- In a medium bowl, whisk together the egg yolks and the can of sweetened condensed milk until smooth and combined. Whisk in the lime juice and lime zest. The mixture should thicken slightly. Pour into baked pie crust and bake for another 15 minutes or until filling is set (there should not be much jiggle happening in the middle).
- Cool pie at room temperature, then refrigerate for a couple hours or overnight until cold.
- Make the whipping cream by beating all the ingredients together using an electric mixer. Once thickened to desired consistency, spread on the top of the pie. Top with toasted coconut, if desired.
Notes
Sweetened Condensed Milk - I always use Eagle Brand ORIGINAL