Key Lime Custard Pie with Oreo Crust
Key Lime Custard Pie with Oreo Crust

Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, key lime custard pie with oreo crust. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Key Lime Custard Pie with Oreo Crust is one of the most well liked of recent trending meals on earth. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. Key Lime Custard Pie with Oreo Crust is something that I have loved my entire life. They’re nice and they look wonderful.

What could make a Key lime pie even better? A delicious cookie crust, of course! Try this recipe from Chef Devan Rajkumar.

To get started with this particular recipe, we have to first prepare a few components. You can have key lime custard pie with oreo crust using 4 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Key Lime Custard Pie with Oreo Crust:
  1. Get 5 Egg yolks
  2. Take 1/3 cup Key lime juice
  3. Get 9 oz Sweet condensed milk
  4. Get 1 Oreo crust ( shop bought )

Everyone will flip for the extra thick and nutty crust. Key lime pie will forever be one of my favorite desserts. This controversial southern specialty has been winning over my tastebuds for years. I'm admittedly not much of a pie person.

Instructions to make Key Lime Custard Pie with Oreo Crust:
  1. Preheat oven to 180 c
  2. Squeeze some lime juice .
  3. Beat egg yolks.
  4. Add lime juice and condensed milk.
  5. Mix all together.
  6. Pour the mixture into the crust and bake for 20-25 mins
  7. Cool down and enjoy!!!!

I only share pie recipes that I absolutely love. The pie starts with a graham cracker crust. Creamy, tangy key lime pie makes a delicious summer (or anytime!) dessert. Whether you buy a graham cracker crust or make your own, find your perfect key lime pie recipe at Allrecipes. This is the traditional Floridian pie, except made with less fat.

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