Colleen’s Colorado Key Lime Pie
Happy Pi(e) Day, from our kitchen to yours!
For the crust:
1 cup finely ground lotus biscoff cookies
¾ cup finely ground walnuts (or pecans)
6-8 tablespoons salted butter, melted
For the pie filling:
1 can sweetened condensed milk
3 eggs
1 cup plain yogurt
¾ cup key lime juice (regular lime juice works fine too)
1 tsp vanilla extract
Zest from one lime
Directions:
Combine cookie crumbs and nuts in a bowl. Stir in melted butter until course crumbs form. Pat cookie nut mixture down onto your pie pan. Set aside. In another bowl, whisk together condensed milk, eggs, plain yogurt, lime juice, vanilla and zest. Pour into pie shell. Bake at 350 degrees for 40 minutes or until the filling has set. Let the pie cool overnight in the refrigerator. Top the entire pie with fresh whipped cream. Slice and serve.
