I used Biscoff cookies for this crust, which was amazing, but overall, each layer was so sweet. In the future, I'd use graham crackers or another shortbread for this pie and reserve the Biscoff cookies for a less-sweet pie filling (like the Sweet Tea Custard pie I'm working on this weekend!).

First make the lime curd

1/2 cup fresh lime juice
1 Tbsp lime zest
1/2 cup granulated sugar
3 large egg yolks
4 Tbsp butter
Green food coloring (optional)

Place the yolks into a fine mesh sieve and pour juice over them, using a wooden spoon to work the yolks and juice all the way through to a small saucepan. Add the sugar and zest to the pan and heat on medium low heat, whisking constantly with the wooden spoon for 15-20 minutes until consistency is thickened and thickly coats the back of the spoon. Remove from heat and add butter one tablespoon at a time, whisking into the mixture until well mixed. Add a few drops green food coloring to make the green color brighter. Place cooled curd in a mason jar and cool in the refrigerator for at least 2 hours (best overnight).

Then make the crust

1 8.8 oz. package of Biscoff cookies
1/2 cup (1 stick) butter, melted

Crush the cookies in food processor and add melted butter. Press into a springform pan or pie plate and press crumbs together. Bake at 350 for 10 minutes to set the crust and then let cool completely before filling.

Make the caramel and finish that pie!

1/2 cup butter (1 stick)
2/3 Cup packed brown sugar
1/4 Cup heavy whipping cream

Combine butter and brown sugar in a small saucepan. Cook over medium heat, whisking constantly, until mixture begins to bubble. Continue cooking, whisking constantly, for 1 minute. Remove from heat. Slowly whisk in 1/4 cup heavy whipping cream until smooth. Cool caramel about 15 minutes. Pour over crust, spread evenly, and place in freezer for about 15 minutes until well set. Then spoon the lime curd on top and spread evenly. Serve with fresh whipped cream, if desired.

Lime Caramel Shortbread Tart