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 can’t wait to try out this pie recipe!! Looks delish!! And of course love me some grandpa’s feeders!!
I think I need one of these Grandpa’s feeders. I just moved my coop across the yard and there are tons of chipmunks over here. I have the feeder hanging by a rope and haven’t seen any chipmunks in the run but I can’t watch all day long so can’t be sure.
Such fun! I hope you had lunch at Red Fish Blue Fish, if you sit on the back patio you can hang out with the chickens! While they are everywhere generally, this place abuts Mallory square with awesome fencing they like. its the best viewing place. And Im a bit of a key lime snob so Ill have to try this! I generally skip the crust but you got me thinking. The make these delish key lime cookies, next time I’m down Ill try them for the crust. Oh and PS: Blonde Giraffe has the frozen KL Pie, dipped in… Read more »
Reading Chicken Chick’s Guide now — so informative! Thank you for the opportunity to win Grandpa’s feeder!
Thanks, Kari! Would you mind leaving feedback on Amazon when you have an opportunity? I’d appreciate it! http://amzn.to/2lm8fWo
I will totally try this! I would love a feeder for my new coop ;)