When my family loved the lemon pie I made the night before school, it reminded me that I haven’t made a key lime pie for them … maybe ever! I dug out an old recipe, with handwritten notes from my ZTA big sis, and whipped it up. They were huge fans!
This recipe comes from around the year 2002 when the aforementioned big sis was my neighbor and cooking coach. What’s unique about it is the oreo crust. Back in the day I used to just purchase one at the grocery store. I’ve since realized how quick and easy it is to make these crumb crusts and do my own.
Holly’s Key Lime Pie
Crust
- 25 Oreo cookies
- 5 T melted butter
In a food processor, completely crush your cookies. Mix in the melted butter and press into your pie plate. (This scalloped one is great with regular crusts but hard to remove pieces with cookie crusts.) Bake at 350 for 8 minutes and cool completely before filling.
Note: Serving with a traditional graham cracker crust would be just as delicious. You can find a recipe for that in my Lemon Pie post!
Pie Filling
- 1 can sweetened condensed milk
- 1/2 cup Nellie & Joe’s Key West Lime (it must be this brand!)
- 8 oz. container cool whip, thawed
Whisk the sweetened condensed milk with the key lime juice. It is important to do this step first before mixing in the cool whip! Once completely combined, stir in cool whip. You can add more key lime juice based on how tart you like it. We ended up with half a bottle when Whit helped me make it. :-) Refrigerate for at least two hours before serving.
Garnish
- Hershey bar (frozen)
- Sliced limes
Use a grater to top your pie with chocolate shreds. Add a few lime slices and serve!
If you’re looking for my lemon pie recipe, check this post:
This is easy enough to serve for your Labor Day festivities tomorrow!!
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