Key Lime Pie with Biscoff Cookie Crust

Key Lime pie may be a summertime favor, but I enjoy it all year round. I have tried many recipes over the years and they were all pretty good, but when I changed my pie crust a few years ago from graham cracker to Biscoff cookie I knew I found something special. This Key Lime Pie with Biscoff Cookie Crust is next level, taking an ordinary dessert and making it extraordinary.

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If you love key lime pie check out my collection of other great desserts!

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Why You’ll Love this Recipe

There are so many reasons to love this homemade Key Lime Pie:

• Bright and Refreshing Flavor: Tangy key lime juice and zest create a tropical flavor that’s irresistible.
• Creamy, Silky Texture: Sweetened condensed milk and sour cream make the filling smooth and rich.
• Unique Biscoff Crust: Adds a caramelized, spiced flavor that pairs beautifully with citrus.
• Quick & Easy: Ready in under 30 minutes of active time.
• Make-Ahead Friendly: Tastes even better after chilling — perfect for entertaining.

Ingredients

(For ingredient measurements, see the printable recipe card below.)

Key Lime Juice – Provides that signature tart flavor we love and expect.
Sweetened Condensed Milk – Adds creamy sweetness and structure to the filling.
Sour Cream – Gives your pie balance and tang at the same time enhancing the smooth texture.
Lime Zest – Brings a bright aroma and color to the pie.
Biscoff Cookies – Used for the crust; adds a deep caramel flavor.
Butter – Binds the cookie crumbs and gives a crisp, golden crust.

Optional toppings: whipped cream, lime slices, or extra zest.

Variations to Try

• Classic Graham Cracker Crust: Use graham crackers instead of Biscoff cookies.
• Coconut Key Lime Pie: Add shredded coconut to the crust for a tropical flavor.
• Mini Key Lime Pies: Use muffin tins for single-serve portions.
• Chocolate Crust: Dip the crust edge in melted chocolate before baking.
• No-Bake Option: Skip baking the crust and chill until firm.

Equipment Needed

• Food processor
• Mixing bowls
• 9-inch pie dish
• Measuring cups and spoons
• Rubber spatula
• Oven and refrigerator

Watch the Video Tutorial

Instructions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Proper preheating ensures even baking and a perfectly crisp crust.

Step 2: Make the Crust

Add Biscoff cookies to a food processor and pulse until fine crumbs form. Pour in the melted butter and mix until combined. Press the crumb mixture firmly into a 9-inch pie dish, covering the bottom and sides evenly.

Step 3: Bake the Crust

Bake the crust for 12 minutes, then remove and cool slightly while preparing the filling.

Step 4: Prepare the Filling

In a large bowl, whisk together sweetened condensed milk, key lime juice, sour cream, and lime zest until smooth and creamy.

Step 5: Bake the Pie

Pour the filling into the baked crust and return to the oven. Bake for 10 minutes, just until set. The top should not brown.

Step 6: Cool and Chill

Let the pie cool at room temperature for 30 minutes, Sprinkle with the lime zest then refrigerate for at least 2 hours (or overnight) until completely set.

Serving Suggestions

For the best flavor and texture, serve you key lime pie chilled. When ready to eat, slice it with a sharp knife that has been dipped in warm water. This will allow for clean edges of you pie. Pairs your pie with whipped cream, toasted coconut flakes and the drink of your choice.

Also try: Lemon Meringue Pie or Old-Fashioned Banana Pudding

How to Store in the Fridge and Freeze

In the Fridge

Key Lime Pie can be stored in the refrigerator for up to 4 days. Simply cover your pie with plastic wrap or foil.

In the Freezer

To store your pie in the freezer, wrap the entire pie (or individual slices) in plastic wrap, then foil. Freeze for up to 3 months. When you are ready to eat, simply thaw your pie overnight in the refrigerator (never on the counter) to prevent a watery texture.

This Key Lime Pie recipe has been a staple in my home for many years. I truly hope you give this a try. Your family will thank you!

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