Easy key lime pie made with key lime juice, sweetened condensed milk, and a homemade Maria cookie crust! A sweet, tart, and creamy American dessert with a Cuban twist. You and your family will absolutely LOVE this easy dessert!
In a food processor, pulse the Maria cookies until they are finely crushed into crumbs. This should give you about 2 cups of finely crushed Maria cookies. Transfer to a bowl with brown sugar and melted butter. Stir all the ingredients together until you get a wet sand consistency.
Into a 9-inch pie plate, add the Maria cookie mixture and press firmly up the sides of the pie dish using your hands and to the bottom of the dish using the bottom of a measuring cup. Bake the crust for 10-12 minutes until set and golden brown. Set aside to cool.
In a medium bowl using an electric mixer or in a stand mixer with the whisk attachment, whisk the egg yolks, sweetened condensed milk, key lime juice, and fresh lime zest until well combined. Pour the mixture over the cooled crust.
Bake the pie for 15 minutes until just set. If the outer rim looks set but the middle jiggles when you gently shake the dish, it's done. Let the pie cool completely on a wire rack then chill for 1 hour or up to 2 days in the fridge before serving.
Slice and serve with your favorite garnish. Enjoy!
*Store leftover key lime pie for up to 1 week in the fridge.