For crust:
-1 package “Lotus” brand Biscoff cookies (makes 1 1/2 cups cookie crumbs)
-1 stick melted unsalted butter
For filling:
-4 egg yolks
-1 can sweetened condensed milk
-1/2 cup fresh lime juice
-lime zest (just use a quarter of the lime)
Meringue topping:
-4 egg whites
-1 teaspoon vanilla
-1/2 teaspoon cream of tartar
-8 tablespoons sugar
CRUST:
Place cookies into food processor and make into crumbs. Melt stick of butter and combine with cookie crumbs. Press down firmly on bottom of a pie dish. Bake at 375 degrees for 10 minutes.
FILLING:
In an electric mixer, beat egg yolks, condensed milk, lime juice and lime zest. Whip for 4 minutes. Pour filling over baked crust and bake another 20 minutes.
MERINGUE TOPPING:
Whip the egg whites, vanilla and cream of tartar until white and frothy. Slowly add sugar and continue to whip until stiff peaks form. Once the pie is out of the oven a second time, spread meringue on top and bake another 25 minutes. Let cool completely and place in refrigerator for at least 3 hours.