5.0 stars (based on 1 reviews)
Recipe
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Prep Time: 35 min
- 2 1/2 cup biscoff, broken into pieces
- 2 1/2 cup pretzels, whole
- 1/2 cup granulated sugar
- 12 tbsp butter, melted
- 7 large egg yolks
- 28 oz sweetened condensed milk
- 1 cup fresh Key lime juice (see note below about using key limes)
- Zest from 1 Key lime
- 1/8 tsp salt
- 1 small drop green food gel (totally optional)
- 8oz cream cheese, softened
- 1/4 cup granulated sugar
- 1/4 tsp vanilla
- 1 tsp lime juice
- 1/2 tsp lime zest
- 1/3 cup whipping cream, cold
- 2 tbsp sour cream, room temp
- 1 cup heavy whipping cream
- 2-3 tbsp powdered sugar
- 1/4 cup sour cream
- 1/2 tsp vanilla extract
- If you cannot find key limes at your local groceries, no worries, regular limes will work just fine! The pie is still delicious and tangy!
- For the cheesecake layer, please be sure that your cream cheese and sour cream are room temperature. This will ensure a smooth and delicious cheesecake layer.
- If youre looking to make this pie in advance, it freezes very well. I would advise freezing the pie before the final whipped cream layer. To freeze, wrap tightly in plastic wrap, follow by foil. To thaw the frozen pie, place it in the fridge about 36 hrs before serving. Once thawed, add the whipped cream layer and then serve.
- This recipe was inspired by Cucina De Yung!
Bake Time: 22 min
Yields: 12 slices
What you need
Crust
Key Lime Pie Layer
Key Lime Cheesecake Layer
Whipped Cream Layer
What to do
1. (Note: see notes below for making this pie in advance!) For the crust, preheat oven to 350°F degrees.
2. In a food processor, pulse Biscoff cookies and pretzels until finely ground (some small chunks for texture are okay).
3. Add the sugar and melted butter, and pulse until the mixture comes together and looks like wet sand.
4. Wrap a 9 inch springform pan in foil. Press the mixture firmly into the bottom and up the sides of the pan.
5. Bake the crust for 10 minutes, then remove from oven and let cool slightly.
6. Lower oven temperature to 325°F (163°C). In a large bowl, whisk together the egg yolks until smooth. Add the sweetened condensed milk, Key lime juice, lime zest, and salt. Whisk until fully combined. If using, add the green food gel and mix again, until fully incorporated.
7. Pour the filling into the cooled crust. Bake for 18–22 minutes, or until the center is just set (it may jiggle slightly). Let the pie cool at room temperature for 1 hour, then refrigerate for at least 3 hours (or overnight) before adding the next layer.
8. For the no bake cheesecake layer, in a medium bowl, beat the softened cream cheese until smooth (see note below). Add the sugar, vanilla, lime juice, lime zest, sour cream, and beat until combined.
9. In a separate bowl, whip the cold whipping cream until medium-stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated. Spread this chilled layer evenly over the cooled baked filling. Chill the pie again for at least 1 hour, or until firm.
10. For the whipped cream layer, in a bowl using a hand mixer (stand mixer with whisk attachment also works) whip heavy cream, powdered sugar, sour cream, and vanilla extract until medium peaks form. Spread or pipe the whipped cream over the chilled layer cheesecake layer. Garnish with extra lime zest, lime slices. Pro tip: To cut the cheesecake, I run a sharp knife under hot water for about 10 seconds. It makes slicing easier! Store pie in the fridge for up to 3-4 days.
If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatmaudes !! Thank you so much for stopping by and making yumminess with me!
