Key lime (lemonish) pie with cookie crust

There are so many ways you can make key lime pie. Purists would tell you a certain way to do it, someone who wants to make it quicker would tell you another way. Basically it’s how you want to make it.

We went to Trader Joe’s this weekend, and they had Meyer Lemon cookie thins at the register. I had already intended to make key lime pie, but wasn’t sure what I was going to use for the crust. Once I saw the cookies, I knew I was going to use them.


Few things I might do differently with my key lime pie:

1. Always extra zest and juice. Always. If it calls for a teaspoon, I add a half a teaspoon more. 1/2 cup of juice becomes a tad more. I just like the extra tartness

2. For this recipe I used half key lime lemon juice, and half fresh lime juice. Gave it a lemon/lime combo

3. Zest in my whipped cream. *I just add some heavy cream (say 1/2 cup) 2 T of powdered sugar (more if you want) and whip until medium peaks. Fold in about 1/2 tsp of lime zest for flavor and color


My key lime pie:

Preheat oven to 350 degrees


Box of Trader Joe’s Meyer lemon cookie thins, crushed

2 T of melted butter

pinch of salt


Mix all ingredients together and place in a pie tin. Bake for 10-12 minutes or until edges are brown. Set aside while you make filling. 


1 T plus 1/4 tsp lime zest (I usually use 4-6 limes)

2 egg yolks

14 oz (1 can) of sweetened condensed milk 

1/2 cup to 3/4 cup lime juice or a combo lime/lemon (I did a combo for this recipe)

*homemade whipped cream as described above 


Place all ingredients in a mixing bowl and mix until creamy and thick. Place in pie crust and bake for 15 minutes, or until middle is set. Let cool for up to two hours and add lime zest whip cream. Chill in fridge for five days if not serving right away. 




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