Key Lime Pie with Golden Sandwich Cookie Crust
Key Lime Pie with Golden Sandwich Cookie Crust
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I like my Key Lime Pie extra tart and limey. Fresh key lime juice is the best but it does take an awful lot of those tiny key limes to get the amount of juice you need for this deep dish key lime pie. It takes about 50 tiny key limes for one and a half cups of juice. You can use about 12 standard Persian limes for a delicious pie. Larger Persian limes are what you commonly see in the grocery store. They are more tart than key limes and taste delicious as well. It won’t be a key lime pie if you use regular limes but a lime pie is really tasty. As a bonus for using fresh limes you get the lime zest for added flavor.
Bottled key lime juice works as well, I like Nellie & Joe’s brand the best. I keep some in my fridge at all times, it’s a great addition to cocktail and mocktail recipes too.
Here’s what I do for an easy and delicious deep dish key lime pie. I combine bottled key lime juice with the juice and zest of 2 fresh Persian limes. Please be sure to wash the limes before zesting and juicing them. 50 people have touched that lime before you bought it and since you’ll be eating the skin you want it to be nice and clean.
Easy Key Lime Pie Crust
I make the crust for my key lime pie with golden sandwich cookies instead of graham crackers. Graham crackers have never been my favorite so these mildly flavored cookies are a great substitute. You can use Golden Oreos but I just use the knock-off store brand golden sandwich cookies.
Grind the cookies up in a food processor or in a plastic ziptop bag with a rolling pin. Mix the crumbs with a little melted butter and press the crumbs into a deep dish pie plate.
I like a thick pie with lots of filling, so a deep dish pie plate is the way to go. Bake the crust empty at first to set it, then let it cool before you fill it.
Make the key lime pie filling
This filling is super easy to make. Just mix the key lime juice with two cans of sweetened condensed milk, and eggs. Pour it into the crust and bake until set. Then just chill the pie for six hours or so and your pie will be ready to slice and serve. The waiting is the hardest part!
Key Lime Pie with Golden Sandwich Cookie Crust
Ingredients
- FOR THE CRUST
- 27 golden sandwich cookies
- 5 tablespoons of unsalted butter
- FOR THE PIE
- 1 and 1/2 cups key lime juice from about 50 key limes OR bottled key lime juice
- 2 fresh Persian limes juice and zest
- two 14 ounce cans of sweetened condensed milk
- 4 whole eggs
Instructions
- Heat the oven to 350 degrees
- MAKE THE CRUST
- Crush the cookies into fine crumbs
- Melt the butter
- Mix the melted butter into the cookie crumbs well
- Press the crumbs into the pie plate, I use a measuring cup
- Bake the pie crust at 350 degrees for 12 minutes
- Let the pie crust cool while you make the filling
- LOWER THE OVEN TEMPERATURE TO 300 DEGREES
- MAKE THE FILLING
- Mix the bottled key lime juice with the fresh lime juice, lime zest, sweetened condensed milk, and eggs. Beat well
- Pour the filling into the crust and bake in the middle of the oven for 35-40 minutes.
- The pie will be a little jiggly in the center
- Chill the pie for 6 hours or overnight
- Serve with whipped cream
Key Lime Pie
