What do key lime pie and chickens have in common? Key West, of course!  While vacationing in Key West recently, I tried several versions of key lime pie and brought home a bottle of juice to make my own. The traditional recipe calls for a graham cracker crust, but I find a dissonance between the flavor of graham crackers and limes, so I put my own twist on the recipe with a lemon cookie crust that I think is more complimentary to the lime flavor, less sweet, and has a great crunchy texture.

The filling recipe can be doubled to make a thicker pie, but a petite slice is quite enough to satisfy my sweet tooth. 

Key Lime Pie With Lemon Cookie Crust
Key Lime Pie with Lemon Cookie Crust

Key Lime Pie with Lemon Cookie Crust

EQUIPMENT

9” pie pan
food processor
hand mixer or stand mixer

INGREDIENTS

Crust:
6 tablespoons melted butter
1.5 cups Stauffers Lemon Snaps cookies, finely crushed (note: These cookies can be found at select grocery stores, online, at Ocean State Job Lot and Big Lots.)

Key Lime Pie with Lemon Cookie Crust Ingredients

Filling:
4 egg yolks
1 can (14 ounces) sweetened, condensed milk (NOT evaporated milk!)
½  cup key lime juice (4 oz)
zest of one lime (reserve some for garnish)

Let’s make it!

Preheat oven to 350°

Make Crust

Add cookies to food processor and whiz until finely crumbled (or place in a ziplock plastic bag and crush with a rolling pin or can).

Key Lime Pie with Lemon Cookie Crust Crush Cookies

In mixing bowl, thoroughly combine cookie crumbs and melted butter.

Add cookie crumb mixture to pie pan and press firmly onto bottom and up sides of pan with back of a spoon.

Key Lime Pie with Lemon Cookie Crust Mixture

Bake crust for 8 minutes while preparing filling.   Remove from oven to cool.

Make Filling

Preheat oven to 350ºF (176ºC).
In medium bowl combine egg yolks, condensed milk, and zest of half a lime.

Mix on medium until thick and lovely.   Add lime juice and mix until well combined.

Pour mixture into pie crust.

Pour filling into crust and bake

Bake pie for 20 minutes.

Cool completely before serving. 

Garnish with remaining lime zest, whipped cream and/or lime slices.

Key Lime Pie

Kathy Shea Mormino

Affectionately known internationally as The Chicken Chick®, Kathy Shea Mormino shares a fun-loving, informative style to raising backyard chickens. …Read on

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What do key lime pie and chickens have in common? Key West, of course!  While vacationing in Key West recently, I tried several versions of key lime pie and brought home a bottle of juice to make my own. The traditional recipe calls for a graham cracker crust, but I find a dissonance between the flavor of graham crackers and limes, so I put my own twist on the recipe with a lemon cookie crust that I think is more complimentary to the lime flavor, less sweet, and has a great crunchy texture.

The filling recipe can be doubled to make a thicker pie, but a petite slice is quite enough to satisfy my sweet tooth. 

Key Lime Pie With Lemon Cookie Crust
Key Lime Pie with Lemon Cookie Crust

Key Lime Pie with Lemon Cookie Crust

EQUIPMENT

9” pie pan
food processor
hand mixer or stand mixer

INGREDIENTS

Crust:
6 tablespoons melted butter
1.5 cups Stauffers Lemon Snaps cookies, finely crushed (note: These cookies can be found at select grocery stores, online, at Ocean State Job Lot and Big Lots.)

Key Lime Pie with Lemon Cookie Crust Ingredients

Filling:
4 egg yolks
1 can (14 ounces) sweetened, condensed milk (NOT evaporated milk!)
½  cup key lime juice (4 oz)
zest of one lime (reserve some for garnish)

Let’s make it!

Preheat oven to 350°

Make Crust

Add cookies to food processor and whiz until finely crumbled (or place in a ziplock plastic bag and crush with a rolling pin or can).

Key Lime Pie with Lemon Cookie Crust Crush Cookies

In mixing bowl, thoroughly combine cookie crumbs and melted butter.

Add cookie crumb mixture to pie pan and press firmly onto bottom and up sides of pan with back of a spoon.

Key Lime Pie with Lemon Cookie Crust Mixture

Bake crust for 8 minutes while preparing filling.   Remove from oven to cool.

Make Filling

Preheat oven to 350ºF (176ºC).
In medium bowl combine egg yolks, condensed milk, and zest of half a lime.

Mix on medium until thick and lovely.   Add lime juice and mix until well combined.

Pour mixture into pie crust.

Pour filling into crust and bake

Bake pie for 20 minutes.

Cool completely before serving. 

Garnish with remaining lime zest, whipped cream and/or lime slices.

Key Lime Pie
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Christine Bitz
Christine Bitz
6 years ago

I desperately need to win this. I have mice I can’t get rid of and so much feed waste

Kim
Kim
6 years ago

I subscribed! I would love to win one. We are new to chickens (only had for 1 month) and I am learning so much! I love your book, I have learned so much from it!

Kelley Berry
Kelley Berry
6 years ago

Love key lime pie! Thanks for the recipe! * we get our coop in October along with our chickens- I’m sooo excited!

Cara Kail
Cara Kail
6 years ago

I NEED a grandpas feeder!

Amie
Amie
6 years ago

Love your twist on the recipe and subscribed to your blog:) Thanks for the great info and offers!!

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