Cooking Project 1: Oreo Key Lime Pie

3 Parts:
• Oreo® Crust
• Key Lime Filling
• Sweetened Whipped Cream

Oreo® Crust
• 16 Oreo® cookies, finely crushed
• 7 tablespoons unsalted butter, melted

1. Preheat oven to 350° F. Grease 6 4-inch X 1¾-inch springform pans, set aside.
2. In a food processor, pulse Oreo® cookies until finely ground.
3. Add the melted butter and process to moisten.
4. Divide mixture evenly between springform pans (about 2 tablespoons per pan). Pat cookie mixture into each pan, pressing firmly into bottom and about ½-inch up the side of each pan.
5. Place the cookie-lined springform pans on a baking sheet, bake, rotate baking sheet halfway through baking, for 10 minutes. Transfer springform pans to a wire rack to cool completely before filling.

Key Lime Filling
• 5 large egg yolks
• 1¾-cup (14 fl oz) sweetened condensed milk
• ½-cup freshly squeezed key lime juice (approximately 18-20 key limes; or 9-10 regular limes)

1. Preheat oven to 350° F.
2. In a medium-sized bowl, whisk together the egg yolks and sweetened condensed milk.
3. Gradually add the key lime juice, whisking to combine.
4. Pour into the individual, prepared, cooled crusts (evenly dividing key lime mixture between pans). Place springform pans on a baking sheet.
5. Transfer baking sheet to oven and bake pies until the centre of each pie is set but still quivers when the tin is nudged, about 15 minutes.
6. Transfer springform pans to a wire rack to cool completely.

Serving Oreo® Key Lime Pie
• Sweetened Whipped Cream
• Confectioners’ sugar
• Zest from 1 Key Lime, for garnish
1. Shortly before serving, prepare sweetened whipped cream.
2. Spoon a dollop of sweetened whipped cream onto each pie; dust with confectioners’ sugar and garnish with key lime zest. Serve immediately.
3. Enjoy!

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