10m
PREP TIME
1hr
COOK TIME
12
INGREDIENTS
Servings: 8
Ingredients
- Cookie Crust
- 18 Biscoff® cookies
- 4 tablespoons (1/2 stick) butter, melted
- 3 tablespoons granulated sugar
- 1/2 teaspoon McCormick® Ground Cinnamon
- Lime Filling
- 5 egg yolks
- 3 tablespoons fresh lime zest
- 2 cans (14 ounces each) sweetened condensed milk
- 3/4 cup lime juice (about 6 to 7 limes)
- 2 teaspoons McCormick® All Natural Pure Vanilla Extract
- Whipped Cream Topping
- 3/4 cup heavy cream
- 3 tablespoons confectioners' sugar
- 2 teaspoons McCormick® All Natural Pure Vanilla Extract
INSTRUCTIONS
- 1 For the Crust, preheat oven to 325°F. Place cookies, butter, sugar and cinnamon in food processor. Process until mixture resembles fine crumbs, scraping down sides as needed. Press mixture evenly into bottom and up sides of 9-inch pie plate. Bake until lightly browned, about 15 minutes. Cool on wire rack 20 minutes.
- 2 Meanwhile for the Filling, whisk egg yolks and lime zest in medium bowl until well blended and fluffy, about 2 minutes. Whisk in sweetened condensed milk, lime juice and vanilla just until blended. Pour filling into cooled crust.
- 3 Bake 20 minutes or just until center is set. Cool slightly. Refrigerate at least 3 hours or overnight.
-
4
For the Whipped Cream Topping, beat heavy cream and confectioners’ sugar in medium bowl until soft peaks form. Add vanilla; beat until stiff peaks form. Spread evenly over top of chilled pie. Sprinkle with additional lime zest to serve, if desired.
Test Kitchen Tip: To make this key lime pie, you can use either Persian limes (the typical limes you’ll find at the grocery store), key limes (also called Mexican limes; much smaller and slightly more tart and aromatic than Persians), or even store-bought key lime juice, such as Nellie & Joe’s Famous Key West Lime Juice.
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NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.