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key lime pie in springform pan on a sheet pan

The Best Key Lime pie with Biscoff Cookie Crust


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

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!


Ingredients

Scale

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

cookie crust ingredients

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

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.


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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