Key Lime Pie

Name: Key Lime Pie
Total time: 1 h 15 min
Yield: 8 serving(s)
Ingredients: 20 chocolate sandwich cookies (we used Oreos), broken in pieces; Kosher salt; 10 tbsp. unsalted butter, melted and divided; 2 14-ounce cans sweetened condensed milk; 8 large egg yolks; 1 tbsp. regular or key lime zest (from 5 key limes), plus more for serving; 1 c. regular or key lime juice (from about 25 key limes); 1 1/4 c. heavy cream; 1/4 c. sour cream; 2 tbsp. confectioners’ sugar; 1/2 tsp. pure vanilla extract

Perfect for your next potluck.

By Kate MerkerPublished: Nov 18, 2022

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Mike Garten

Yields:

8 serving(s)

Total Time:

1 hr 15 mins

Cal/Serv:

724

Classic Key Lime Pie gets a tasty twist with a chocolate wafer crust instead of the typical graham cracker kind. Craving a different cookie? Check out our suggestions in the tip below.

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Ingredients

20 chocolate sandwich cookies (we used Oreos), broken in pieces
Kosher salt
10 Tbsp. unsalted butter, melted and divided
2 14-ounce cans sweetened condensed milk
8 large egg yolks
1 Tbsp. regular or key lime zest (from 5 key limes), plus more for serving
1 cup regular or key lime juice (from about 25 key limes)
1 1/4 cups heavy cream
1/4 cup sour cream
2 Tbsp. confectioners’ sugar
1/2 tsp. pure vanilla extract

Directions

1. Step 1Heat oven to 375°F. In food processor, pulse cookies and a pinch of salt to form fine crumbs. Add 4 Tbsp butter and pulse to combine. Transfer mixture to 9-inch pie plate and press evenly onto bottom and up side. Bake until crust is set and fragrant, 9 to 10 minutes. Transfer to wire rack to cool.
2. Step 2Reduce oven temperature to 350°F.
3. Step 3In bowl, whisk together condensed milk, egg yolks, lime zest and lime juice. Pour mixture into cooled crust; bake until center is just set, 12 to 15 minutes. Transfer to wire rack; let cool completely, about 1 hour, then refrigerate if desired.
4. Step 4Using electric mixer, beat heavy cream, sour cream, confectioners’ sugar, vanilla and a pinch of salt to form medium-stiff peaks. Spoon onto pie and sprinkle with additional lime zest before serving if desired.

CRUST CRUSH Master our method, then get creative with the cookies: In a food processor, pulse cookies until fine crumbs form, then add melted butter and pulse to combine. For a standard 9-inch pie plate, you’ll need 1 3/4 cups of crumbs. Press into a pie dish and refrigerate until set, at least 20 minutes.

Chips Ahoy: 22 cookies + 3 tablespoons butter

Nutter Butter: 18 cookies + 4 tablespoons butter

Graham crackers: 14 cookies + 6 tablespoons butter

Nilla Wafers: 60 cookies + 6 tablespoons butter

NUTRITIONAL INFORMATION (per serving): About 724 cal, 40 g fat (23 g sat), 14 g pro, 374 mg sodium, 81 g carb, 1 g fiber

Did you make this recipe? Comment below!

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