This Key Lime Pie is simple to make and comes together quickly with a Biscoff cookie crust. It’s creamy, tart and sweet—a crowd-pleasing dessert for spring and summer.
Key lime pie is a favorite in our family. It takes just a few ingredients and minimal effort. If you prefer, a pre-made graham cracker crust can be substituted, but the Biscoff crust adds a caramel-spiced depth that pairs beautifully with the bright lime filling.
Why You Will Love This Recipe
- Tart & Sweet: Bright key lime juice balanced by the sweet, spiced cookie crust.
- Easy to Make: Few ingredients and straightforward steps make this accessible for bakers of any level.
- Biscoff Cookie Crust: A flavorful alternative to graham crackers that adds a wonderful caramelized spice note.
Ingredient Notes
Full measurements are included in the recipe card below. A few notes to help you choose ingredients:
- Biscoff Cookies: Available at many grocery stores. Trader Joe’s speculoos cookies are a similar option. Graham crackers can be used as a substitute.
- Egg Yolks: Only the yolks are needed for the filling.
- Key Limes: Fresh key limes give the most authentic flavor, but regular limes or bottled key lime juice work fine when fresh limes aren’t available.
Step-by-Step Instructions
- Step 1: Preheat the oven to 325°F (163°C). Mix crushed Biscoff cookie crumbs with melted butter, sugar and a pinch of salt. A food processor makes this quick, but you can also crush the cookies by hand with a rolling pin.
- Step 2: Press the crust mixture into a 9-inch tart pan, pie plate or 9-inch square dish, compacting firmly along the bottom and up the sides. Bake for 10 minutes or until the crust darkens slightly. If the crust puffs, press it down while warm. Let it cool slightly before filling.
- Step 3: Whisk egg yolks with sweetened condensed milk until smooth, about one minute. Stir in key lime juice and lime zest until combined.
- Step 4: Pour the filling into the baked crust and bake about 20 minutes, until the edges are set and the center still has a slight jiggle. Cool on the counter for an hour, then chill in the refrigerator at least 3 hours before serving.
Expert Baking Tips
- If fresh key limes aren’t available, bottled key lime juice or regular lime juice works well. Bottled key lime juice can be a convenient substitute.
- If Biscoff cookies aren’t on hand, use 8 oz of graham cracker crumbs and keep the rest of the crust ingredients the same.
- For a bright finishing touch, zest a lime over the whipped cream topping just before serving.
FAQ
No problem—use regular limes or bottled key lime juice instead.
Pre-baking isn’t strictly required, but it helps the crust set and prevents crumbs from mixing into the filling.
Yes—use individual ramekins or mini tart pans and reduce the baking time accordingly.
Storing & Freezing
Store the pie covered in the refrigerator for 2–3 days. Freezing is not recommended, as it can affect texture and flavor.
Other Popular Recipes to Try
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Brown Butter Rice Krispie Treats
-
Blueberry Peach Muffins
-
Chocolate Chip Potato Chip Cookies
-
Strawberry Doodle Cookies
For more treats, follow on Instagram @thesaltedsweets. Tag and comment if you make this pie—I’d love to hear how it turns out!
Key Lime Pie
Brooke Homec
Ingredients
Biscoff Cookie Crust:
- 8 oz (226.8 g) crushed Biscoff cookies (about one package)
- 1 tablespoon sugar
- 1/8 teaspoon salt
- 6 tablespoons melted butter
Key Lime Filling:
- 14 ounces (397 g) sweetened condensed milk
- 4 large egg yolks
- 5 ounces (142 g) key lime juice, fresh or bottled
- Zest of 2 key limes or 1 regular lime
Whipped Cream for Topping:
- 1 cup (237 ml) whipping cream
- 1/4 cup (30 g) powdered sugar
- 1 teaspoon vanilla extract
Instructions
For the crust:
- Preheat oven to 325°F (163°C).
- Combine Biscoff crumbs, melted butter, sugar and salt. Pulse in a food processor or crush cookies by hand, then mix with the butter until evenly moistened.
- Press into a 9-inch tart pan or pie plate, compacting the crust firmly. Bake 10 minutes or until slightly darkened. Press down any areas that puff while still warm. Cool slightly.
For the filling:
- Whisk egg yolks and sweetened condensed milk until smooth, about one minute. Stir in key lime juice and zest until combined.
- Pour filling into the baked crust and bake about 20 minutes, until the edges are set and the center jiggles slightly.
- Cool on the counter for 1 hour, then chill in the refrigerator for at least 3 hours before serving.
For the whipped cream:
- Whip cream, powdered sugar and vanilla on high until stiff peaks form. Spread or pipe over chilled pie before serving.
Notes
Fresh key limes give the best flavor, but bottled key lime juice or regular limes are fine substitutes. If Biscoff cookies aren’t available, use 8 oz of graham cracker crumbs. Zesting a lime over the whipped cream adds a fresh pop of color and flavor.
Nutrition
Carbohydrates: 38 g
Protein: 5 g
Fat: 17 g
Saturated Fat: 10 g
Cholesterol: 110 mg
Sodium: 235 mg
Sugar: 26 g
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Let us know how it turned out!