Key Lime Pie

Key Lime Pie

Delve into the creamy goodness of Key Lime Pie! With a crunchy Biscoff cookie crust and zesty filling, this pie offers a symphony of flavors. A simple step-by-step recipe from Ineskohl Kitchen. Dive in today!

Welcome to Ineskohl Kitchen! Today, we’ll journey into the realm of sweet, tangy delight with a pie recipe that’s truly sublime. Introducing the Creamy Key Lime Pie with a twist of Biscoff Cookie crust. It’s zesty, creamy, and crunchy with every bite, a perfect dessert for any occasion.


  • 8 oz (227g) Biscoff cookies (or graham crackers, if preferred)
  • 4 tbsp (60g) unsalted butter, melted
  • 3 large egg yolks
  • Zest of 3 key limes (or regular limes, if unavailable)
  • 21 oz (about 1.5 cans) sweetened condensed milk
  • Key lime juice (from several key limes, depending on size and juiciness)
  • 1 cup (240 mL) heavy cream
  • 3 tbsp powdered sugar
  • 1 tsp vanilla extract


  1. Preparing the Biscoff Cookie Crust:
    1. Preheat your oven to 350°F (175°C).
    2. In a food processor, combine the Biscoff cookies and pulse until you get fine crumbs.
    3. Add the melted butter and pulse again until the mixture resembles wet sand.
    4. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish.
    5. Bake for about 10 minutes or until you sense a fragrant aroma. It should slightly darken at the edges. Set aside but keep it warm.
  2. Making the Key Lime Filling:
    1. In a mixer bowl fitted with the whisk attachment, combine the egg yolks and lime zest. Whisk until it turns a light lemon color.
    2. Pour in the sweetened condensed milk and mix until smooth and slightly thickened.
    3. Slowly drizzle in the key lime juice while continuing to mix on medium speed until fully incorporated.
  3. Assembly:
    1. Pour the lime mixture into the warm Biscoff crust, ensuring it’s evenly spread.
    2. Bake in the preheated oven for about 10 minutes or until it’s partially set.
    3. Allow the pie to cool and then refrigerate for several hours or overnight for the best consistency.
  4. Whipped Cream Topping:
    1. In a clean mixing bowl, whisk the heavy cream, powdered sugar, and vanilla until stiff peaks form.
    2. Once the pie has set, pipe or dollop the whipped cream over the top.
    3. Sprinkle with some more key lime zest for added color and flavor.
  5. Serve and Enjoy! Slice and serve your pie, ensuring each slice gets a good amount of that delicious whipped cream.

Variations and Tips:

  1. Alternative crusts: While the Biscoff crust is a delicious choice, you can experiment with gingersnap, chocolate cookie, or even a pretzel crust for a salty twist!
  2. Decor: Apart from lime zest, consider garnishing with thinly sliced lime wheels, fresh mint leaves, or even a sprinkle of toasted coconut flakes for a tropical touch.
  3. Texture: If you prefer a denser filling, you can add an extra egg yolk. For a lighter version, fold in a cup of whipped cream into the key lime filling before pouring it into the crust.

Ineskohl Kitchen Notes: We absolutely adore hearing your feedback! Remember, baking is as much about experimenting as it is about following a recipe. Feel free to get creative and make this pie your own. Whatever tweaks you choose, savor the journey and the destination. ??

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