Posted on Saturday, 12th February 2011 by Grace Massa Langlois
I’ve been drooling over Mowie’s Oreo® Key Lime Pie since he shared his recipe last fall. Unfortunately getting Key Limes in my area has proved to be quite difficult. Imagine my surprise when I finally spotted (or so I thought) a precious few at my local market.
I prepared my Oreo® Crust, popped it in the oven and proceeded to begin working on my filling. But immediately I knew there was a problem!
The more I looked at my limes the more I thought something wasn’t right (I wish I would’ve realized this before leaving the market). I recalled a conversation I had a few months back with one of the market employees.
At the time I wanted to know if the market ever stocked them, what they looked like and what the difference was between the Key Lime and the regular Persian Lime. The conversation pretty much went like this, “Yes we stock them but very rarely”, “They sell out very quickly” and “You will be able to spot them because they’re smaller (about 1 to 2 inches in diameter) than the regular limes”.
Obviously when I was at the market that day and noticed the sign for “Key Limes” I was thrilled. So much so, that I couldn’t fill my bag quickly enough with the rare emerald gems. In my excitement I didn’t realize that what I was putting in my basket wasn’t the coveted Key Limes at all, but merely the regular Persian Limes.
A few choice words later I placed a call to the market and learned that “We ran out of key limes” and “Oops we forgot to remove the sign over the basket!” Oy vey! But then he added, “But I have good news! We do have one bag tucked away in the back”. Well at that point it was 7:15 pm, the market closed at 8 and I had no vehicle (I live with two teenagers. Need I say more?).
Now what? I could’ve tucked everything away and prepared my filling and assembled the pies the next day but I’ve been waiting a very long time to indulge in an Oreo® Key Lime Pie.
Want to know my description of a good friend? Someone who drives halfway across town on a super tight schedule to pick up key limes and delivers them to your doorstep!
What an ordeal! Finally, after months of waiting and drooling, and an evening of scrambling, I finally satisfied my craving and enjoyed (immensely I might add) an Oreo® Key Lime Pie. Wow, Mowie! You were right when you described this dessert as “pure bliss on a plate!” Creamy, tangy, smooth filling with an Oreo® Crust and a large dollop of fluffy sweetened whipped cream. Absolutely divine.
Thank you, Oreos.
Thank you, Canadian market for key limes in February.
Thank you, good friend.
And most of all, thank you, Mowie!
Oreo® Key Lime Pie
- Oreo® Crust
- Key Lime Filling
- Sweetened Whipped Cream
Oreo® Crust
- 160 g (16) Oreo® biscuits, finely crushed
- 100 g (7 tablespoons) unsalted butter, melted
- Preheat oven to 175° C (350° F). Grease 6 10-cm X 4.45-cm (4-inch X 1¾-inch) springform pans, set aside.
- In a food processor, pulse Oreo® biscuits until finely ground.
- Add the melted butter and process to moisten.
- Divide mixture evenly between springform pans (about 2 tablespoons per pan). Pat biscuit mixture into each pan, pressing firmly into bottom and about 1.27-cm (½-inch) up the side of each pan.
- Place the cookie-lined springform pans on a baking sheet, bake, rotate baking sheet halfway through baking, for 10 minutes. Transfer springform pans to a wire rack to cool completely before filling.
Key Lime Filling
- 5 large egg yolks
- 450 ml (1¾-cup) sweetened condensed milk
- 125 ml (½-cup) freshly squeezed key lime juice (approximately 18-20 key limes)
- Preheat oven to 175° C (350° F).
- In a medium-sized bowl, whisk together the egg yolks and sweetened condensed milk.
- Gradually add the key lime juice, whisking to combine.
- Pour into the individual, prepared, cooled crusts (evenly dividing key lime mixture between pans). Place springform pans on a baking sheet.
- Transfer baking sheet to oven and bake pies until the centre of each pie is set but still quivers when the tin is nudged, about 15 minutes.
- Transfer springform pans to a wire rack to cool completely.
Serving Oreo® Key Lime Pie
- Sweetened Whipped Cream
- Confectioners’ sugar
- Zest from 1 Key Lime, for garnish
- Shortly before serving, prepare sweetened whipped cream.
- Spoon a dollop of sweetened whipped cream onto each pie; dust with confectioners’ sugar and garnish with key lime zest. Serve immediately.
- Enjoy!
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Tags: after school treat, afternoon tea, brunch, cake, cakes, cookie crust, custard pies, dessert, desserts, food, food photography, food photos, individual dessert, individual desserts, key lime, oreo cookies, pie, pies, quick desserts, Summer desserts
Posted in Baking & Pastry, Baking Mise en Place, Custards, Creams & Mousses, Eggs, Fillings, Frostings & Dessert Sauces, Recipes
Comments (32)
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February 12th, 2011 at 9:58 am
Your pictures look amazing with that black background!
February 12th, 2011 at 11:39 am
Oh the things we do for those we love!
Gorgeos photos!
February 12th, 2011 at 1:23 pm
Thanks Shelby – happy you were able to follow thru even with the SU problem.
February 12th, 2011 at 1:24 pm
Thank you Lauren, I am starting to favour the black, think I need to change it up a bit, but I like it too.
February 12th, 2011 at 2:13 pm
Your friend ROCKS! And so does this pie! yum!!!
February 12th, 2011 at 4:25 pm
Well, now that is an extremely good friend you have there! I am so glad you were actually able to get the right limes, especially since the crust was all prepared. This is a gorgeous recipe, I am wondering how I might low-carbify it for me.
February 12th, 2011 at 5:44 pm
It looks like you had lots of fun taking these wonderful photos. And the dessert..oh my!
February 12th, 2011 at 6:53 pm
Grace I love Key Lime Pie and this looks Killer. Key limes are tough to get. I used to be able to buy Key Lime Juice but that’s tough to find as well.
Mouth is watering outta control here
February 12th, 2011 at 10:55 pm
That is a good friend! The pie looks gorgeous!
February 12th, 2011 at 10:56 pm
Hey Tom great to hear from you, this is an easy one, you’ll have to get Ann to make it for you!! Tell Ann I will call her tomorrow. Luv you guys, big hugs and kisses!
February 13th, 2011 at 10:03 pm
These looks amazing! Hope you saved some for your friend! Too bad we don’t get key limes Down Under cos I’d love to make these cuties. Nevertheless, thanks for sharing the recipe!
February 14th, 2011 at 12:48 am
Wow, this looks so amazing….yum yum yum! Love the combination of chocolate and lime.
February 14th, 2011 at 7:29 am
But of course!
February 14th, 2011 at 10:37 am
Oh this looks good…..oreo’s and lime…what a wonderful combination.
February 16th, 2011 at 11:28 pm
After my recent move to… oh, 5 miles west of where I was, I can say the ‘local’ shows never have the fresh produce I need (if any at all). It says a lot about what the people right here eat. I always drive back to the market in front of my parents house :/. Your pies look great though and Im glad you could finally get a hold of the limes
February 17th, 2011 at 1:09 am
Thanks Kita, I am really looking forward to Spring and fresh local produce.
February 17th, 2011 at 10:02 am
I love key lime pie. I’m so glad you persevered to get those key limes. These pics are beautiful!
February 19th, 2011 at 9:43 pm
Definitely worth the extra hassle. Gorgeous pics and love the black background. Very creative.
February 19th, 2011 at 10:16 pm
Thanks Sandra I enjoyed this shoot, the limes are so vibrant.
February 25th, 2011 at 2:20 pm
Beautiful photos, I’m inspired to try this one!
March 4th, 2011 at 9:59 am
This recipe sounds delicious and looks beautiful !
I do not have small springform pans. Could I ues a large size 9 to 10 in.spreinform pan? If so how long should I leave it in oven ?
March 4th, 2011 at 10:13 am
Hi Sheila, most definitely you can use a large springform, I would bake for the same amount of time, maybe a few minutes more, just nudge the pan a little and if it jiggles a little in the middle it is done. Make sure to chill for a few hours afterwards before serving.
May 27th, 2011 at 4:57 am
This recipe is succulently delicious! I tried this for the 1st time last weekend, and had great success! thanks for the wonderful recipe. Personally, i love the taste of it, the oreo bits match beautifully with the sour lime filling! However i get very mixed review. Some love it while others find it either too sweet or sour. Do you have similar feedback?
May 27th, 2011 at 6:25 am
Trixie I had the same type of feedback when I served it a couple of weeks ago. I love it too but I did have a few that felt it was a little too sweet but they said it wouldn’t stop them from indulging again. Did you make them in the 4 1/2 inch springform pans? If yes, do you think the portion size may be a little too much because of the sweetness? I’m wondering if a smaller portion size would be better.
October 13th, 2011 at 11:49 am
[...] of this world delicious. And if you prefer a mini dessert with a citrus note you may want to try Oreo Key Lime Pie.Mini Blueberry-White Chocolate CheesecakesMakes 8 8.75-cm X 6-cm (3½-inch X 2¼-inch)Special [...]
November 21st, 2011 at 10:48 pm
Do you just use the cookie part of the Oreos with the white filling removed or the entire cookie? I am thinking of trying it without the filling in an effort to minimize the sweetness. My sister is hosting Thanksgiving and I want to make something just for her. She LOVES key lime pie and her pregnancy cravings for Oreos are legendary in our family. These sound perfect!
November 22nd, 2011 at 8:31 am
I used the cream but it would taste just as good without and the texture of the crumb would be fine. Not sure if the Oreo Cookie Crumbs/Oreo Baking Crumbs are available in your area but they are a staple in my pantry, this would save you from having to scrape out the cream.
December 23rd, 2011 at 9:54 pm
[...] and scrumptious! If you enjoy Oreo cookies as much as I do you may also want to try these mini Oreo key lime pies or for chocolate lover’s, Oreo chocolate truffle tart with chocolate glaze.I can’t [...]
March 31st, 2012 at 2:23 pm
[...] scrumptious! If you enjoy Oreo cookies as much as I do you may also want to try these mini Oreo key lime pies or for chocolate lover’s, Oreo chocolate truffle tart with chocolate [...]
July 7th, 2012 at 5:02 am
[...] easy to prepare.Other dinner party recipes that you may like to try for your next get together, Oreo Key Lime Pies, Lemon Posset with Langues de Chat or gourmet Black Forest [...]
March 14th, 2013 at 12:38 pm
I have 10 for dinner and wondered whether this would be OK made as a big tart instead of individual tarts. Also, is the flavour of Key Limes very different from Persian limes? I have a ton of ‘normal’ limes to use up and key limes, as you mentioned, are hard to find.
March 15th, 2013 at 6:33 pm
Hi Susan, yes you can prepare as a full tart but the flavour profile will be different (but still good) if you use Persian limes. The flavours are different, key limes are more acidic and the bitterness gives them a unique flavour. I did notice bottled key lime juice the last time I was at the market, the juice could be used as an alternative if you can find it in your area. I didn’t realize it was even an option and I’m not sure of its readily available. By the way you won’t need as many Persian limes.