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
shop my SPONSORS
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.
The Key Lime Pie sounds and looks delicious! I could totally use that Grandpa’s feeder, it really seems like it would solve a lot of my issues.
I have tried and used a variety of feeder systems but always end up with the same problem….dirt in the feeder. I raise the water placing them on cinderblocks but somehow the dirt gets “scratched” into the resevoir. My water solution is putting nipples on the bottom of a bucket and stretching cheesecloth over the top to keep out the mosquitoes seems to have solved the dirty water problem. If I win this feeder, I hope to keep their food cleaner! I enjoy your site!
Ahhh, Key West! Love it there!!
The key line pie looks so yummy
Key Lime Pie is my absolute fav and the addition of a lemon cookie crust?! wow!