A Better Key Lime pie with Biscoff Cookie Crust

This easy Florida Key Lime Pie with Biscoff cookie crust recipe is taller, feeds a few more guests, and makes a great presentation. This is one of my favorite pies to bake (and eat) and I’ve been making it and taking it to get-togethers and dinner parties for years. Usually accompanied by a strawberry coulis or homemade strawberry jam sauce to drizzle over each slice and occasionally with piped meringue or a dollop of whipped cream on top. And although this recipe for Key Lime Pie includes all of the usual suspects for the filling, it has a few (easy) subtle differences that elevate it from average to kind of awesome. If you love this sunny tart, creamy, crunchy pie as much as we do, try out this version and let us know if you like it. This recipe is also perfect for making mini Key lime pies which makes everyone happy and they freeze really well!

My Go-to Key Lime Pie Base

I have a few versions of Key lime pie (standard key lime pie, caramel key lime pie, and standard key lime pie that includes whipped egg whites folded into the batter before baking). Each version that I make is always double the amount of filling and double the crust compared to that of a regular 9-inch Key lime pie. And is baked in a springform pan instead of a pie plate to accommodate the extra filling and crust. But if you need less Key lime in your life, you can halve this recipe to make a standard 9-inch Key Lime Pie in a regular pie plate. 

Today, I’m showing you how to make this last version with whipped egg white folded into the batter. It’s a subtle difference that makes the finished pie just the tiniest bit lighter with the same great taste you’re used to.  It’s not a mousse-like texture, just smooth and creamy. And mini key lime pies are so easy to make (see below) and take less time to bake. 

Steve’s Key Lime Pie Shop, Redhook Brooklyn

If you live in the city, or Brooklyn you should definitely head over to Redhook to get some of Steve’s key lime pie. Back in 2009 when the below photos were taken, the 10-inch pie was $25…it’s now $35 as of 2022, but it serves 8 people which means it’s a little over $4 per serving…or just make your own for a lot less per serving.

How to Make the Best Key Lime Pie Crust 

Another difference in this pie is the 2-ingredient Belgian cookie crust that I use instead of a traditional graham cracker crust. This buttery, caramelly spiced Biscoff cookie crust is the perfect balance to the tart Key Lime filling. It gives this pie “a little something extra”.  If you prefer to use a graham cracker crust go for it. It’ll still taste amazing. As you can see below there are some larger cookie pieces in the crust because I hand-crushed the cookies to purposefully leave larger pieces which I like to do from time to time, but feel free to process the cookies in a food processor to get a finer crumb (also shown below).

Ingredients in Key Lime Pie

The filling for this pie uses the standard ingredients for an authentic Florida Key Lime Pie which creates that unmistakable “punchy” tart and sweet flavor. For this post I have doubled the typical key lime pie ingredients to make it taller and serve more people. Therefore, I’ve included this “2x” recipe and also the standard “1x” Key lime pie ingredients in case you want to make a standard 9-inch key lime pie in a pie plate. You can find both of these in the recipe card.

• freshly squeezed key lime juice
• sweetened condensed milk
• lime zest
• egg yolks
• (optional) whipped egg whites from leftover yolks get gently folded into the key lime pie batter to help lighten it a bit)

How to Know When Key Lime Pie is Finished Baking — When to Remove Key Lime Pie from the Oven

(Below) Photos of this Key Lime Pie (taken at a cookout at my Dad’s and not in very good light inside, or outside)

Of course, I took a couple of pieces to-go.  This pie looks great decorated with meringue or piped whipped cream around the edges. And yes, we kind of mangled it when we sliced it because I was in hurry to cut a piece and take a photo before it started raining harder. If you want beautifully cut slices, fill a tall glass with hot water and place your knife in it. When the blade is warm, remove it from the water, wipe it clean with a towel and make your first slice. Dip it back into the water, wipe it clean once more and make the second slice. This is how we sliced to serve pies like this in the restaurant I worked at. It guarantees you a clean beautiful slice every time. But if all you care about is eating it, don’t even bother.

How to Make the Best Key Lime Pie

1. Preheat the oven to 350°F/176°C and prepare graham cracker or Biscoff cookie crust according to directions.
2. Beat egg whites in the bowl of a stand mixer (or using a handheld mixer) until stiff peaks form. Remove from the bowl and set aside to fold in at the end.
3. Beat egg yolks using the whisk attachment in the same bowl of a stand mixer (or using a handheld mixer) beat the yolks until they become a pale light yellow color and make “ribbons” when you drizzle it from the beater.
4. Add sweetened condensed milk to the eggs and beat on medium speed for approximately 3 to 4 minutes, or until the mixture is well combined.
5. Add lime juice and lime zest and mix until just combined (it will noticeably thicken up when the lime juice is added).
   Pour the filling into the prepared crust and gently lift the spring form pan half an inch or so off of the counter and let it drop back to the counter.  Do this a couple of times to help remove any air bubbles in the filling. This must be done somewhat gently to not break the graham crust or allow crumbs to get onto the top of your filling.
6. Bake for 35 minutes, turn the oven off, and leave the pie inside the oven for 15 minutes longer with the oven door closed. Remove to a wire cooling rack and allow to cool completely. Once cooled, cover the entire cake pan with plastic wrap and store it in the refrigerator to chill and set up overnight. Serve with strawberry coulis and Enjoy!

Can You Substitute Limes for Key Limes in Key Lime Pie?

Yes, you can substitute regular limes for Key limes if you need to. If you live in the EU, Asia, or elsewhere in the world, it can be difficult to source Florida Key limes. Here are a few lime variety options to substitute for Key Limes:

• If you’re in Asia, use baby Calamansi limes or Thai limes which are tiny, extremely fragrant, juicy, and easy to squeeze (they also make great Mojitos).
• If you’re in Europe, use Sicilian, Spanish, or Persian green limes imported and found in most supermarkets.
• Use a 1:1 ratio of 1/2 fresh Persian lime juice and 1/2 fresh lemon juice 
• As a last resort, use bottled Key Lime Juice like Nellie & Joe’s Key West Lime juice. It doesn’t taste anything like fresh key lime juice so don’t expect it of your pie, but you’ll be able to say your pie is made with real Florida Key limes if that’s important to you. Plus, some families grew up using bottled lime juice so to them, it doesn’t taste like a “real key lime pie” unless they use the bottled juice. It’s up to you!

Ways to Make Your Key Lime Pie Stand Out

Elevate your Key Lime Pie even further by decorating the top with whipped cream, candied key lime wheels, fresh strawberries, or meringue, and serve it with a homemade strawberry or caramel sauce.  It’s up to you whether you serve it with anything because it’s super delicious all on its own.

The Best Key Lime Pie tips + tricks + FAQ’s

• What are Key Limes? Key Limes are a variety of limes that come from the Florida Keys around the Key West area. They are typically smaller, more yellow, and have more seeds and a thinner rind than the typical grocery store lime variety (Persian limes). They have a higher pH than regular limes and are therefore less acidic but also have a sharper, more fragrant lime flavor.
• What’s the difference between a lime and a key lime? Key limes are typically smaller, more yellow, and have more seeds than the typical grocery store lime variety (aka Persian limes). They are less tart than Persian limes but have a sharper, more fragrant lime flavor.
• What makes Key Limes special? They have a higher pH than regular limes and are therefore less acidic but they also have a sharper, more fragrant lime flavor.
• How long do I bake Key Lime Pie? Bake Key Lime Pie for 35 minutes, turn the oven off, and leave the pie inside the oven for 15 minutes longer with the oven door closed. Remove to a wire cooling rack and allow to cool completely.  Once cooled, cover the entire cake pan with plastic wrap and store it in the refrigerator to chill and set up overnight.
• How do I know when Key Lime Pie is done? Key Lime Pie is finished baking and ready when the top of the filling has a “skin” on it and you can touch the top of the pie without any filling sticking onto your finger. It should also only slightly jiggle when gently shaken. Lastly, it should appear to be a bit “puffy” when it’s done and blonde, not browned on the top.
• Can you freeze Key Lime Pie? Yes, you can freeze key lime pie either whole or portioned into serving sizes to easily be pulled out for quick desserts or to make ahead and take to get-togethers. Wrap the pie well in sustainable plastic wrap and place in an airtight container until ready to be eaten. Thaw whole pie in the fridge overnight or individual slices on the counter until tempered and warm enough to be eaten. Not only does Key Lime Pie freeze extremely well, but it also tastes great frozen!   In fact, you can bake Key Lime Pie in popsicle molds, freeze them and dip them in chocolate, caramel, or even graham cracker crumbs for Key Lime Pie on the go!
• How do I keep from feeling lime zest in my Key Lime Pie? Using a Microplane or other similar type of fine grater to grate the zest from the limes will ensure you don’t feel pieces of lime zest when eating the pie. However, if you enjoy larger zest pieces, use a traditional zest peeler with small round holes.

The Best Key Lime pie with Biscoff Cookie Crust

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• Author: Kelly
• Total Time: 50 minutes
• Yield: 12 slices 1x

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Description

This easy Florida Key Lime Pie recipe is taller, feeds a few more guests, and makes a great presentation. Add a little strawberry coulis or homemade strawberry jam sauce to drizzle over each slice. and get ready to eat one of the best sunny tart, creamy, crunchy Key Lime pies!

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Ingredients

Scale 1x2x3x

2x Recipe (makes a taller double Key Lime Pie baked in 9-inch spring form pan (photographed in this post)

cookie crust ingredients

• 2x prepared Biscoff cookie crust or graham cracker crust

2x filling

• 2/3 cup + 4 tablespoons key lime juice, freshly squeezed (216g)
• 2 (14-ounce) cans of sweetened condensed milk (792g)
• 8 large egg yolks + 2 egg whites stiffly beaten (egg white addition is optional)
• 3 teaspoons key lime zest (4g)

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1x Recipe (makes one regular 9-inch Key Lime Pie baked in a pie plate)

crust ingredients

• 1 prepared Biscoff cookie crust or graham cracker crust

1x filling recipe

• 1/3 cup + 2 tablespoons key lime juice, freshly squeezed (113g)
• 1 (14-ounce) can of sweetened condensed milk (396g)
• 4 large egg yolks + 2 egg whites stiffly beaten (egg white addition is optional)
• 1 1/2 teaspoons key lime zest (2g)

topping

• your choice of meringue, sweetened whipped cream, etc.

Cook Mode Prevent your screen from going dark even when your hands have flour all over them

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Instructions

1. Preheat the oven to 350°F/176°C and prepare graham cracker or Biscoff cookie crust according to directions.
2. Beat egg whites in the bowl of a stand mixer (or using a handheld mixer) until stiff peaks form. Remove from the bowl and set aside to fold in at the end.
3. Beat egg yolks using the whisk attachment in the same bowl of a stand mixer (or using a handheld mixer) beat the yolks until they become a pale light yellow color and make “ribbons” when you drizzle it from the beater.
4. Add sweetened condensed milk to the eggs and beat on medium speed for approximately 3 to 4 minutes, or until the mixture is well combined.
5. Add lime juice, zest, and egg whites. Add the juice and zest and stir until just combined (it will noticeably thicken up when the lime juice is added). Gently fold in the egg whites and pour the filling into the prepared crust. Gently lift the springform pan half an inch or so off of the counter and let it drop back to the counter.  Do this a couple of times to help remove any air bubbles in the filling. This must be done somewhat gently to not break the graham crust or allow crumbs to get onto the top of your filling.
6. Bake for 35 minutes, turn the oven off, and leave the pie inside the oven for 15 minutes longer with the oven door closed. Remove to a wire cooling rack and allow to cool completely. Once cooled, cover the entire cake pan with plastic wrap and store it in the refrigerator to chill and set up overnight. Serve with strawberry coulis and Enjoy!

Notes

• To make a standard key lime pie, simply don’t add any whipped egg whites. Omitting the whipped egg whites altogether gives you a standard Key Lime Pie. It’s really that easy. Just leave them out.
• To make a regular 9-inch Key Lime Pie in a pie plate, simply cut this recipe in half and use a pie plate instead of a springform pan and adjust the baking time if necessary.
• If you decide not to use egg whites in this recipe save them to make meringue. If you make a standard key lime pie and forego the addition of the beaten egg whites, use the egg whites instead to make meringue or an egg-white omelet.
• When whipping egg whites to stiff peaks, make sure there isn’t a drop of fat or oil anywhere in the glass or stainless steel mixing bowl or on the beaters or they will never whip up correctly. Also, be sure not to over-beat them because they’ll. become watery.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Pies + Cobblers + Crostate
• Method: Oven Bake
• Cuisine: American

Nutrition

• Serving Size: 1 slice

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