Key Lime Pie Cookies
Key Lime Pie Cookies
Yield: 18
Prep time: 15 MinCook time: 12 MinInactive time: 30 MinTotal time: 57 Min
These bite-sized pie slices are perfect for satisfying your craving for key lime pie without committing to a whole pie.
Ingredients
For the Cookies
- 3 cups Graham crackers crumbs, (or crush Grahan crackers, see note)
- 2 tbsp brown sugar
- 2-4 tbsp white sugar
- 4-6 tbsp melted butter
- 2 eggs
- 1/4 tsp salt
For the Filling
- Zest of 4 key limes (or two limes)
- 2 egg yolks
- 7 oz of sweetened condensed milk
- 1/4 cup fresh squeezed key lime juice (or lime juice)
- 1/8 tsp or pinch of salt
Instructions
For the Filling
- Preheat the oven to 350°F (175°C).
- Whisk together the 2 egg yolks and zest of 4 key limes until well incorporated.
- Add a pinch of salt, 7 oz of sweetened condensed milk and 1/4 cup fresh squeezed key lime juice, whisking until smooth. Cover and let sit or refrigerate for 30 minutes.
- The filling can be kept refrigerated in airtight container for 2 days or freeze up to 3 months.
For the Cookies
- In a large bowl or using a stand mixer fitted with a paddle attachment (or hand mixer), combine 3 cups of crushed Graham crackers, 1/4 tsp salt, 2 1/2 tbsp white sugar, and 2 tbsp of brown sugar. Add 4 tbsp of cooled melted butter and eggs, mixing until well combined.
- If the cookie dough is crumbly and doesn't form a ball when rolled, add 1 tbsp of melted butter at a time until it holds its shape but remains crumbly. Avoid making it oily. If the dough becomes too smooth or sticky, add more crushed graham crackers.
- Shape the dough into 1–2-inch balls and create an indentation in the center of each cookie using your thumb or the back of a teaspoon. You can adjust the size of the indentation according to your preference, leaving about a 1/4-1/2-inch border of crust. If the dough develops cracks, gently press them back together. (Refer to the note for baking the cookie and filling together).
- Optional: chill dough 30 minutes before baking.
- Bake the cookies for 6-8 minutes. If the center puffs up during baking, gently press it back down with the back of a spoon. Allow the cookies to cool for 10 minutes.
- Once cooled, spoon the filling into each cookie. Bake at 350°F for 4 minutes, or until the key lime filling is set. Allow the cookies to cool completely before enjoying! Remember to refrigerate any leftover cookies.
Notes
- You can omit pre-baking the cookie dough and fill it directly with the filling before baking. Bake it for 10-12 minutes until the edges are set and the center does not jiggle. This method will result in softer graham cracker cookies; pre-baking the cookies results in a crunchier, slightly more flavorful cookie.
- For graham crackers, either crush them in a food processor or place them in a food storage bag, press out all the air, seal it, and then gently roll over the crackers with a rolling pin until they turn into crumbs.
- Alternatively, you can use the Pecan Pie Cookie crust dough for a unique twist on this recipe.
