In a microwave, gently melt your butter on a med/low setting for 15-30 seconds. Let it cool until it is not hot to the touch before proceeding.
Put the oatmeal cookies, brown sugar and salt in the food processor and pulse it on and off until the cookie is broken down into a wet sand. (If you don’t have a food processor, simply crumble the cookie with your hands.)
Transfer the cookie crumbs to a bowl and, with your hands, knead the butter and ground cookie mixture until the contents of the bowl are moist enough to form into a ball. If it is not moist enough to do so, gently melt and additional 1-2 Tbs. of butter and knead it into the oat crust mixture.
Note depending on the size cookie you use you may have extra left over. You can keep it in an airtight container at room temperature until ready to use.
Using your fingers and the palm of your hand, press the oat cookie crust firmly into the 10-inch pie shell. Make sure the bottom and the walls of the pie shell is evenly covered.
Bake the pie shell uncovered for 10 minutes. Remove from the oven and allow to cool before continuing with the pie filling. Remove from the oven
Use the pie shell immediately or, wrapped well in plastic, store the pie shell at room temperature for up to 5 days or in the fridge for up to 2 weeks.
Whip cream cheese, Terrapin Ridge Farms Key Lime Pie Jelly and whipped cream together until smooth. Spoon filling into pie crust and chill, covered, for at least 2 hours and preferably over 8 hours before serving. Garnish with lime slices, add additional whipped cream and lime zest if desired.