Key Lime Pie With Biscoff Crust
Key lime pie is akin to a sunny day on a dessert plate. With its bright, tangy flavors and creamy filling, it’s a dish that has secured a special place in the hearts of many. But let’s twist things up a bit – why not add a Biscoff cookie crust?
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Servings: 8
Calories: 320kcal
Equipment
- Whisk
- 9-inch pie dish
- food processor (optional)
- Spoons
Ingredients
For the Biscoff Cookie Crust:
- - 1 package 8 oz crushed Biscoff cookies
- - 1 tablespoon granulated sugar
- - A pinch of salt
- - 6 tablespoons melted unsalted butter
- - Optional: 1 teaspoon ground cinnamon for added warmth
For the Key Lime Filling:
- - 14 ounces sweetened condensed milk
- - 4 large egg yolks
- - 5 ounces key lime juice fresh or bottled
- - Zest of 2 key limes or 1 regular lime
- For the Whipped Cream Topping:
- - 1 cup heavy whipping cream
- - ¼ cup powdered sugar
- - 1 teaspoon vanilla extract
- Optional: 1 tablespoon lime zest (for garnish)
Instructions
Step 1: Prepare the Biscoff Crust
- Preheat your oven to 325°F (162°C). The first step is essential as it ensures a good bake on the crust. Once that’s out of the way, you can begin on the crust itself.
- Combine the crushed Biscoff cookies, melted butter, sugar, and a pinch of salt in a mixing bowl. If you have a food processor, go ahead and toss the cookies in there for a quick blitz until they’re finely crushed. If you don’t, no worries! Grab a rolling pin or a rubber mallet and crush those cookies until you have a fine crumb – it’s a great way to relieve any stress from the day!
- Once mixed, pour your crust mixture into a 9-inch pie dish or tart pan. Use the back of a measuring cup to press the crumbs firmly and evenly into the bottom and up the sides. This is key – a well-packed crust will hold together better once baked.
- Place it in the oven to bake for about 10–12 minutes. You’re looking for that slight golden color. If you notice the crust puffing up at any point, gently press it back down with your measuring cup. Once done, let it cool slightly while you prepare the filling.
Step 2: Create the Key Lime Filling
- In a separate bowl, whip together the egg yolks and sweetened condensed milk. Whisk them vigorously until smooth and well combined, which should take about a minute.
- Now, add the freshly squeezed key lime juice and lime zest to the mixture. This is where you’ll start to see that beautiful key lime flavor come to life. Mix until everything is just combined.
Step 3: Bake the Pie
- Pour the filling into the cooled Biscoff crust. For even baking, make sure you pour it in gently and evenly distribute it.
- Place the pie back into the oven. You'll want to bake it for about 20 minutes. Look for the edges to be set, while the center should still have a slight jiggle. This jiggle ensures that your filling will be creamy and not overcooked.
Step 4: Chill the Pie
- Once it’s done, take the pie out and let it cool at room temperature for about an hour. After that, transfer it to the refrigerator and let it chill for at least 3 hours – this step is non-negotiable for achieving the best flavor and texture.
- Step 5: Make the Whipped Cream Topping
- When you’re ready to serve, whip the heavy cream with powdered sugar and vanilla in a mixing bowl at high speed until stiff peaks form. This is the fluffy cloud that will sit atop your pie, and trust me, it’s the perfect finishing touch.
- Spread or pipe the whipped cream over the cooled pie and if you’re feeling fancy, sprinkle some additional lime zest on top for that vibrant pop of color.
Notes
- Use fresh key limes if you can find them; they provide a brighter flavor than bottled juice.
- Don’t skip the zest! It adds depth of flavor that complements the pie perfectly.
- Chill the pie overnight for the best texture and flavor; letting it sit allows the filling to set beautifully.
- Experiment with flavors! Try adding a teaspoon of coconut extract to the filling for a tropical twist.
- For an extra crunch, top the whipped cream with crushed Biscoff cookies before serving.