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–+ servings
Key Lime Pie

Key Lime Pie with Biscoff Cookie Crust

Real Key Lime Pie made with a delicious Biscoff cookie crust. This creamy, tangy pie is super easy to make and will become your family's favorite.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 710
Ingredients Method Nutrition Video Notes

Ingredients
  

  • Crust
  • 12 oz (about 1½ packs) Biscoff cookies
  • 7 tablespoons butter, melted
  • Filling
  • 2 cans (14 oz each) sweetened condensed milk
  • ¾ cup key lime juice
  • ½ cup sour cream
  • 1 tablespoon lime zest

Method
 

  1. Preheat your oven to 350°F. Add the Biscoff cookies to a food processor and pulse until fine crumbs form. Pour in the melted butter and pulse again until fully combined.
  2. Press the crumb mixture firmly into a pie dish — covering the bottom and up the sides. Use the back of a spoon or flat measuring cup to help pack it tight.
  3. Bake the crust for 12 minutes, then remove from the oven and set aside.
  4. In a mixing bowl, whisk together the sweetened condensed milk, key lime juice, sour cream, and lime zest until smooth and fully combined.
  5. Pour the filling into the baked crust, spreading evenly.
  6. Return the pie to the oven and bake for 10 minutes.Remove from the oven and garnish with extra lime zest.
  7. Allow the pie to cool completely, then refrigerate for at least 2 hours before serving.

Nutrition

Calories: 710kcal

Video

Notes

  • Key Limes are small and sometime hard to zest. You can substitute the zest and juice of Persian limes if Key LImes are not available or a little harder to work with.

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