By: Robin Kurss

I love key lime pie. This one is a great summer dessert as it is easy to make and is served frozen so you can make it ahead and enjoy it for days…if it lasts that long!

Serves 8

Ingredients:
For the Crust:
• 1½ cups Biscoff Cookie crumbs
• ¼ cup of sugar
• 6 tablespoons unsalted butter, melted
For the Filling:
• 6 extra-large egg yolks, at room temperature
• ¼ cup of sugar
• 1 (14-ounce) can sweetened condensed milk
• 2 tablespoons grated lime zest
• ¾ cup lime juice
For the Decoration:
• 1 cup heavy cream
• ¼ cup of sugar
• 1 teaspoon vanilla extract
lime wedges

Directions:

1. Preheat the oven to 350 degrees.
2. For the crust, combine the cookie crumbs, sugar, and butter in a bowl. Press into a 9-inch pie pan, making sure the sides and the bottom are an even thickness. Bake for 10 minutes. Allow to cool completely.
3. For the filling, beat the egg yolks and sugar on high speed in the bowl of an electric mixer fitted with a paddle attachment for 5 minutes, until thick. With the mixer on medium speed, add the condensed milk, lime zest, and lime juice. Pour into the baked pie shell and freeze.

For the decoration, beat the heavy cream on high speed in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the sugar and vanilla and beat until firm. Spoon onto the pie and decorate with lime wedges. Freeze for several hours or overnight.