For those of you that missed out on them during their initial 2015 release, the Oreos feature a graham cracker cookie encasing a neon-green creme that's got a pretty strong lime flavor, making the whole Oreo taste reminiscent of the iconic dessert.
In the meantime, we have reached out to Nabisco and Oreo to see if we can confirm details on exactly where and for how long the cookies are gonna be available, so stay tuned here for updates. Feel free to let us know if you spot the Key Lime Pie Oreos on shelves as well!
Oreo has been releasing unexpected flavors for years, and back in 2015, the world got a taste of Key Lime Pie Oreos. Though it was deemed a limited-edition flavor at the time, it seems that Oreo has brought it back two years later! This is either good news or bad news for you, depending on how you feel about the graham-flavored cookie with the green, Key-lime-pie-inspired creme filling. Junk-food-loving Instagram account Unwrapped Daily shared this photo of the Oreo cookies, which were spotted at stores including Winn-Dixie and Walmart. In case you've never tried them before, this person claimed, "They have a pretty good Key lime flavor and the cookie acts as the crust of the pie. The only downside is that the flavor is artificial tasting. I also don't think I'd rather have these over some other flavors. Decent overall and worth the hunt." If you'll take a Key Lime Pie Oreo over a homemade Key lime pie any day, be on the lookout for these cookies before they inevitably disappear from shelves again.
Key limes are significantly smaller than the Persian limes that one can purchase in the grocery store. In addition they are more tart and contain seeds. The green key limes are actually immature fruits that turn yellow as they ripen. Probably the best known use of key limes is in Key Lime Pie.
The most time-consuming part of making this awesome pie was juicing the key limes. I cut the key limes in half. After a bit of trial and error, I placed 3 of the halves into my citrus juicer and juiced away. In no time at all, I had the cup of the key lime juice that I needed. As an aside, you could always use regular limes for this pie instead of the key limes.
I served the Key Lime Pie with Lemon Oreo Crust with a swirl of whipped cream and a sprinkling of lime zest. It was perfect. The Lemon Oreo Crust perfectly complimented the filling that had just the right combination of tartness and sweetness. Yum!
I asked the lady working the cookie aisle in Walmart, Springfield TN if I could request that they order some. I had to show her a picture of them to prove they exist. Being from Puerto Rico (I myself am from Florida), she,like myself, was intrigued by the key lime flavor. She told me she would tell her manager to order some. Hope to see them on the shelf soon.
I totally agree. I grew up in the Florida Keys and had my share of Key lime pie.I was really looking forward to this flavor - and it fell flat. The Key lime flavor just wasn't there. More like a very weak lime flavor.I didn't finish the carton and that's rare for me.-Kecia
I totally know what you mean Dubba about this one not hitting the mark. On first scoop, I loved it! and then on subsequent scoops it tasted too limey and bitter. Like a bad taste in my mouth. Although I did adore the very graham pieces in this ice cream. I have never had the b&j version, I think I might go on your recommendation and give it a try!
Andy's Frozen Custard started in 1986 in Missouri and is now a Frozen Custard chain in the United States with over 66 locations in 11 states: Arkansas, Missouri, Arizona, Colorado, Kansas, North Carolina, Oklahoma, Texas, Florida and Illinois. The Andy\u2019s Frozen Custard tradition started in Osage Beach, Missouri when John and Carol Kuntz embarked on a new Frozen Custard endeavor. Their treat quickly became a legend at the lake, and soon took nearby Springfield, Missouri by storm. Company headquarters are in Springfield, Missouri, where the company's namesake Andy Kuntz runs the business.
Make the ganache. Combine chopped chocolate and heavy cream in a small microwave-safe bowl. Heat in 15 second increments, stirring in between, until a smooth even ganache forms (about 45 seconds total). Pour it into the crust and use the back of a spoon to carefully spread it into an even layer on the bottom. Freeze crust and ganache while you prepare the key lime pie filling.
In a medium-large mixing bowl, whisk together sweetened condensed milk and sour cream. Whisk in eggs, followed by lime zest and key lime juice. Remove pie plate from freezer and pour filling mixture over the ganache. Pop any air bubbles with a toothpick or the tines of a fork. Bake pie 20 minutes, or until just barely jiggly. It will set as it cools.
Make whipped cream topping. In a medium-large mixing bowl, combine heavy cream, sugar, and vanilla. Use an electric mixer to whip cream until stiff peaks form. Top pie with whipped cream. Scatter with chocolate shavings and lime zest, if desired.
This is easy with just a few ingredients. The eggs will thicken as soon as you start to stir in the lime juice so I like to whisk together the sweetened condensed milk and egg yolks first. After they come together add the key lime juice.
Technically the lime juice cooks the egg yolk without baking it. Erring on the side of safety is always wise though, so I do bake it real quick. Then chill in the fridge for a couple hours until completely set and cold. Serve with whipped cream and some fresh berries if you like.
I make the crust for my key lime pie with golden sandwich cookies instead of graham crackers. Graham crackers have never been my favorite so these mildly flavored cookies are a great substitute. You can use Golden Oreos but I just use the knock-off store brand golden sandwich cookies.
This filling is super easy to make. Just mix the key lime juice with two cans of sweetened condensed milk, and eggs. Pour it into the crust and bake until set. Then just chill the pie for six hours or so and your pie will be ready to slice and serve. The waiting is the hardest part!
Mike\u2019s artistic journey began as a boy in New York, where he would construct heartwarming greeting cards for family and friends. He loved seeing people's faces light up when they received his art. Even an early age, he understood the importance of serving others through his art and bringing them value.
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Since March is finally here and I have all things fruit on the brain, I decided to create a mini key lime cheesecake version. Between the buttery graham cracker crust, creamy key lime cheesecake filling, and the homemade whipped cream on top it was almost impossible not to eat the whole batch.
This was a delicious and easy dessert. I used extra lemon zest in the batter and added zest to the whipped cream since using a regular lime did not give enough of a lime flavor. Then it was Perfect!They rose beautifully, but after cooling they sink a little making them look smaller. Why is that?
I was wanting something pretty to serve on a dessert bar for a wedding reception.I made these last night for a trial run. I made four with muffin liners and 8 without liners in a mini muffin pan that had pop outs. They are prettier without the liners, but either way they turned out great! Absolutely the best key lime cheesecake we have EVER had! You will not be disappointed! Be sure to freeze at least an hour before removing from the pans to make easier. I could not wait to try one, so before freezing, I took one out. Froze the rest and it really helped!
Believe it or not, I am not typically a pie person. You may have gathered that based on my slim selection of pies on this blog. That being said, you know when I post a pie recipe, it has to be a good one! The key lime flavor of this pie is amazing! And the Nilla Wafer crust complements this pie perfectly. If you are looking for a refreshing dessert for your next gathering, give this recipe a try! It screams summer!
4.8 from 4 reviews Key Lime Pie Print This recipe is easy, quick and delicious! A perfect summer treat! Author: Nikki Recipe type: Dessert Ingredients 1 can sweetened condensed milk ½ cup key lime juice 8 oz. of whipped heavy cream sweetened with 2 T. sugar, you can also sub out cool whip if desired Nilla Wafer Crust 1½ cup Nilla Wafer crumbs 5 Tablespoons butter, melted Instructions Make Crust Combine Nilla Wafer crumbs and melted butter and press into a 9" round baking dish and bake for 350 degrees for 12 minutes. Let cool completely. Make Pie Filling In a medium bowl, add lime juice with condensed milk and beat until thick. Fold in whipped cream. Pour mixture into prepared cool pie crust. Refrigerate for at least an hour and until ready to serve. 3.2.2708 Enjoy! 781b155fdc