A beloved recipe for a Vanilla Bean Key Lime Pie featuring a homemade crust, a creamy vanilla bean-infused key lime filling, and a topping of homemade vanilla bean whipped cream. Requires chilling for best results.
Start by squeezing 2 pounds of key limes to yield 1 cup of juice. In a bowl, combine the key lime juice, 28 ounces of sweetened condensed milk, 1/3 cup heavy whipping cream, 1/2 cup sour cream, 1 tablespoon lime zest, 1 tablespoon vanilla bean paste, and 3 egg yolks. Whisk it all together until smooth. For the crust, in a separate bowl, add 1 cup crushed Nilla Wafers, 1 cup of crushed Biscoff cookies (or graham crackers if preferred), 1/2 cup light brown sugar, and 8 tablespoons of melted butter (cooled to room temperature). Mix until well combined. Get a pie dish, add in the crust mixture, and firmly press it in. Add in your filling and bake at 350 degrees Fahrenheit for 15 to 20 minutes. The baking time will depend on the pie dish used; a smaller dish will require a longer baking time due to a thicker pie. The pie is done when the edges are firm to touch and it has a firm jiggle. Let it set in the fridge for no less than 4 hours, but preferably overnight, and serve straight from the fridge. To make the Vanilla Bean Whipped Cream topping, in a large mixing bowl, add 2 cups heavy whipping cream, 1 cup powdered sugar, and 1 tablespoon vanilla bean paste. Whisk with an electric mixer until firm peaks form. Pipe or spread the whipped cream on top of the pie.
