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.
I subscribed to your articles and I love key lime pie. Im going make it this week. I alao hope I can win Grandpas feeder. It would be great addition to feed my ladies. Im in city limits and cant have the rooster. ugh. Anyway, look forward to your blog and educational material every week.
Key Lime is my favorite! I have one Grandpa’s Feeder, and love it! It’s really cut down on how much I feed the wildlife (squirrels)! The problem is, chicken math – one feeder is not enough anymore! Thanks for the chance to win!
Grandpa’s Feeder looks great! So does the pie!
Looks like a lovely vacation and a yummy recipe. Never would have questioned a graham crackers, but lemon does sound good too.
Hi there. I am new to raising chickens. Loving the experience and the many friends I now have because there are quite a number of us taking up homesteading. I also have been a beekeeper for over 5 years and it is so much easier than raising chickens. I don’t have to feed them all winter. I leave their honey in their hives and wait till spring. But getting back to your key line pie recipe that looks so yummy. Love, love the idea of changing the crust. Always looking for new presentations of tried and true desserts. And by… Read more »