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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Susan Heckman
Susan Heckman
6 years ago

Just tuned up the coop and pen after the torrential rains from Hurricane Florence in NC. Evaluating a better feeding system now and I am considering Grandpa’s Feeder! Will make the key lime pie recipe for an upcoming family reunion/fundraiser for a cousin who lost his home in the Wilmington NC floods recently.

Lynda
Lynda
6 years ago

I was introduced to Key Lime Pie when stationed in Pensacola, FL in the early 70s. It has been my favorite pie since then! Thank you for the recipe! BTW, I am already subscribed, does that count for an entry?

Betty Goad
Betty Goad
6 years ago

The pie sounds delightful

Pat Smith
Pat Smith
6 years ago

Key lime pie is my husband’s favorite. I have to try this recipe!

Taylor Clark
Taylor Clark
6 years ago

We could use this Grandpa’s feeder opportunity to keep our coop and feed sanitary while saving money on feed on our limited budget! We are first-time chicken keepers of four young ladies.

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