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.
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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.)
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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).
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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.
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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.
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Bake pie for 20 minutes.
Cool completely before serving.
Garnish with remaining lime zest, whipped cream and/or lime slices.
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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.

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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.)

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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).

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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.

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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.

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Bake pie for 20 minutes.
Cool completely before serving.
Garnish with remaining lime zest, whipped cream and/or lime slices.
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Such cute baby chicks!
Please enter me in the Grandpa’s feeder giveaway.
Would love to have one of the Grandpa’s feeders!
Please enter me in your giveaway.
I love the key lime pie change. Vanilla wafers or vanilla sandwich cookies is what I used. Yum
Grandpa’s feeders are wonderful!