Let’s fast forward to summer. There’s something so smooth and delicious about Key Lime Pie. It’s tart and sweet, and who knew it only has a short list of ingredients? I will not judge you if you use regular limes either. Also because it took me a million years to juice a whole bag of key limes. But that little extra flavor is worth it. I will consider it my workout for the day.
My friend Allison told me that she used Biscoff cookies for her pie crust once, and I couldn’t get it out of my head. I had to try it! Buh-bye lame graham cracker crust!
The secret ingredient to everything is cinnamon. That’s why these cookies are so incredible. They’re sort of like a combination of a ginger snap and a graham cracker. They also make it in cookie butter form… So beware. I had a short obsession with this stuff.
FIVE INGREDIENT KEY LIME PIE RECIPE
1 package of Biscoff cookies
5 tbsp butter, melted
1 lb of key limes
3 egg yolks
1 14 oz can sweetened condensed milk
Preheat the oven to 350 F.
Zest the key limes until you have 1 tbsp zest. Then juice the key limes. This should yield 1/2 cup lime juice. In a mixing bowl, mix together the juice, zest and egg yolks with an electric mixer. Add the sweetened condensed milk and mix until totally combined.
In a food processor, add 3/4 package of Biscoff cookies. Pulse until you have just crumbs. Pour out the crumbs into a bowl and add the melted butter. Mix with a fork. Press the mixture into a pie pan using a fork. Then press firmly with your hands. You can halve the remaining cookies and press into the edges of the crust for decoration if you like.
Bake the pie crust for 5 minutes. Remove from oven to cool. Cool completely. Add the pie filling to the crust and bake for 15 minutes until the pie is set. It will be a bit wiggly. Cool completely. Place in the refrigerator for at least 3 hours. Serve cold.