- 27 key lime sandwich cookies, divided
- 5 tablespoons butter, melted
- 1 ¼ cups whipping cream
- 1 teaspoon vanilla
- 2 tablespoons sugar
- 1 ¼ cups key lime curd
To make the crust, pulse 20 of the sandwich cookies into fine crumbs in a food processor. You should have about 2 cups of crumbs.
Pour the crumbs into a large bowl. Add the melted butter and stir to combine. The mixture will be thick and wet. Try to smash/break up any large chunks. Pour the mixture into an ungreased pie dish. With medium pressure, pat the crumbs down into the bottom and up the sides to make a compact, thick crust.
Bake the crust for 10-12 minutes at 350°F. Cool the crust while you prepare the filling.
For the filling, whip the cream until it thickens (about 5 minutes) then add the vanilla and sugar. Continue beating until soft peaks form. Fold the lime curd in with a rubber spatula and fill the crust.
Chill the pie for 2 hours then top with additional cookies, if desired. Allow the pie to come to room temperature for 10 minutes before slicing and serving.
- Yields: 8 servings
- Preparation Time: 30 minutes plus chilling time