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
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.)
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).
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.
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.
Bake pie for 20 minutes.
Cool completely before serving.
Garnish with remaining lime zest, whipped cream and/or lime slices.
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
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.)
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).
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.
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.
Bake pie for 20 minutes.
Cool completely before serving.
Garnish with remaining lime zest, whipped cream and/or lime slices.
Bonnie Braveheart, my Easter Egger, Black Betty Bam-a-Lam, my French Black Copper Marans, & Buckeye Brandy, my Buckeye, would all love to win the Grandpa’s Feeder!
The pie looks delicious. Have to give it a try. And my ladies would love Grandpa Feeder
Using the lemon cookies is an interesting twist! Will have to try recipe for my mom.
Also, would love to win the feeder. So far we have tried a few. Last one got moldy on bottom so using stainless steel dog dish momentarily while I bleach that one, ugh.
Why would I like a grandpa feeder?? This would solve a HUGE problem for me!! MICE!! They get into EVERYTHING!! I had to get a couple coop cats to help!! Still…cats can’t get every one of them!! A grandpa feeder would keep those buggers from stealing my bird feed at night. I even see them helping themselves occasionally during the day when the birds are preoccupied with bathing or naps. Good luck to everyone!!
I love your videos and articles! You are the best :) Someday I hope to get lucky and win one of these haha