Key Lime Pie with Stroopwafel Crust

Hey there, pie lovers! I'm excited to share with you a fresh twist on one of my all-time favorite desserts since moving to the US in 2019: Key lime pie. We're taking the classic recipe and giving it a fun, delicious makeover with a no-bake stroopwafel crust (also available gluten-free).

Stroopwafel pie crust might be new to you, but trust me, these crumbled Dutch caramel-filled cookies are amazing. They add a whole new dimension of flavor and crunch to the classic key lime pie.

Key Lime Pie

Key lime pie is a beloved dessert, a sunshine-filled slice of Florida Keys history. This iconic pie tantalizes taste buds with its creamy, tart filling, perfectly balancing sweetness with the refreshing zing of key limes. Traditionally, a graham cracker crust provides the base, but this recipe takes a delightful detour with a stroopwafel pie crust. The rich caramel notes of the stroopwafel beautifully complement the vibrant citrus filling, creating a flavor explosion in every bite.

Key lime pie's origins can be traced back to the early 1900s in the Florida Keys. Resourceful cooks, with limes, condensed milk, and graham crackers readily available, crafted a pie that was both refreshing and satisfying. The key lime, a smaller and more aromatic cousin of the common lime, lent its unique flavor to this sunshine-inspired dessert.

Key lime pie has evolved over the years, but it has always remained a symbol of the Florida Keys' culinary heritage. Today, it's enjoyed across the globe, celebrated for its smooth texture, lively flavor, and the nostalgic charm it evokes.

What are Key Limes?

Key limes, also known as Mexican limes or West Indian limes, are small, aromatic limes that are yellow when ripe and have a distinctive, tart flavor. They are smaller and rounder than the more common Persian limes found in most grocery stores, and they have a thinner, more delicate rind. The juice of key limes is also more aromatic and intense, providing a unique citrusy burst that is essential for authentic key lime pie.

The key lime tree is native to Southeast Asia but found its way to the Florida Keys in the 1500s, likely brought by Spanish explorers. The fruit thrived in the subtropical climate of the Keys, becoming a significant part of the local diet and culture. Key limes were widely grown in the region until a hurricane in 1926 devastated many of the groves. Today, most commercial key limes are grown in Mexico, though they are still cherished in the Florida Keys.

Key limes are known for their high acidity and strong, complex aroma, which makes them perfect for baking. When selecting key limes, look for those that are heavy for their size and have a slight give when pressed. While they can be more challenging to find than Persian limes, the distinctive flavor they impart is well worth the effort. However, you can achieve a delicious key lime pie with readily available Persian limes (the larger, greener limes) as well.

Stroopwafel Crust vs. Graham Cracker Crust

This unique pie crusts uses crushed Dutch stroopwafels, the beloved cookie. Their dense texture holds up beautifully against moisture, preventing soggy bottom. Unlike graham cracker crusts, stroopwafel pie crust requires no added ingredients like sugar, cinnamon, or vanilla. 

In this recipe, the stroopwafel crust pairs beautifully with the key lime filling, creating a harmonious blend of flavors and textures that is sure to impress. The caramel notes of the stroopwafel enhance the sweetness of the condensed milk in the filling, while the hint of cinnamon adds a subtle warmth that complements the citrusy zest of the key limes.

Stroopwafel pie crust is available gluten-free, making this delicious experience accessible to everyone!  This means that even those with gluten sensitivities or celiac disease can enjoy the rich, caramel flavors and the satisfying crunch that a stroopwafel crust provides. The gluten-free version maintains all the delicious characteristics of the traditional stroopwafel crust, ensuring that no one has to miss out on this indulgent treat.

So, are you ready to get baking? Let’s dive into this recipe and create a key lime pie that’s as beautiful as it is delicious. Trust me, your taste buds will thank you!

Gluten-Free & Classic Stroopwafel Pie Crust

Key Lime Pie Recipe

Time: Active Time: About 25 minutes (preparing crust, filling, and topping).
Portions: 1 full pie with about 8-10 slices

Key Lime Pie Ingredients

• 1/2 pouch (8 oz) Stroopwafel Pie Crust
• Melted butter
• 3/4 cup fresh key lime juice (about 6-8 key limes)
• 2 (14-ounce) cans sweetened condensed milk
• 1 cup plain Greek yogurt
• 1 tablespoon grated key lime zest
• 1 cup cold heavy cream
• 2 tablespoons confectioner's sugar
• 1 teaspoon grated key lime zest
• 8-10 thin lime slices (for decoration)
  
  

Making the Key Lime Pie

Ready to impress your loved ones with a quick and easy key lime pie that boasts a delightful twist? This recipe guides you through the simple steps to create a stunning key lime pie with a stroopwafel crust.

1. Preparing the Stroopwafel Pie Crust

• Grab your pouch of Dutch Waffle Company's Stroopwafel Pie Crust (available in both classic and gluten-free options!)
• Follow the simple instructions on the packaging to transform half the pouch (around 8oz) into a delicious crumb base. Simply mix with melted butter and press it firmly into the bottom and slightly up the sides of your pie plate.
  
  

2. Key Lime Pie Filling

• Zest one of your limes in two cups, reserving one for decoration. Set the zest aside for a bit.
• Squeeze enough limes to yield ¾ cup of fresh lime juice – that's about 6 to 8 limes total.
• In a mixing bowl, combine the fresh lime juice with the sweetened condensed milk, plain Greek yogurt, and 1 tablespoon of the reserved lime zest. Whisk everything together until perfectly smooth and creamy.
• Pour the vibrant key lime filling into your stroopwafel crust. Make sure to cover the exposed crust edges with aluminum foil.
• Pop it in the preheated oven (350°F) for 15 minutes. The filling should be almost set but still have a slight wobble in the center – that's the key to a perfectly textured pie!
• Once baked, let the pie cool at room temperature for 30 minutes before transferring it to the refrigerator for a minimum of 3 hours to fully chill.
  
  

3. Key Lime Pie Topping

• Whip heavy cream until soft peaks form. Add confectioners' sugar and continue beating until medium peaks form.
• Spread or pipe the whipped cream over the chilled pie.
• Garnish with lime zest and slices of lime.

4. Enjoy

There you have it! Your stunning key lime pie with a unique stroopwafel crust is complete. This delightful dessert is the perfect balance of sweet, tart, and creamy, with a delightful surprise in every bite.

Bon appétit, or as the Dutch say, eet smakelijk!

Frequently Asked Questions

Q: Can I make this pie gluten-free?
A: Yes, the Stroopwafel Pie Crust from Dutch Waffle Company is available in a gluten-free option. Ensure all ingredients used are certified gluten-free for a gluten-free dessert.

Q: How do I store leftovers?
A: Store any leftover pie covered in the refrigerator. It should stay fresh for up to 3 days.

Q: How can I ensure my whipped cream doesn't deflate?
A: Be sure to use cold heavy cream and a chilled bowl and beaters. Avoid overbeating; stop as soon as you achieve medium peaks.

Q: Can I use bottled lime juice instead of fresh limes?
A: While fresh lime juice is recommended for the best flavor, you can use bottled lime juice if needed. Just make sure it is 100% lime juice with no added sugar or preservatives.

Q: Can I substitute Greek yogurt with regular yogurt?
A: Yes, you can substitute plain regular yogurt for Greek yogurt in the filling. The texture may be slightly different, but it will still work well.