Key Lime Pie Bars

These classic, creamy, tart-sweet Key Lime Pie Bars feature a Biscoff cookie crust, a creamy & easy to make filling and a thick layer of homemade whipped cream on top. A gorgeous dessert for Spring and Summer!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 25

Chill time 8

Total Time 8 35

Servings bars

Calories 317kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

For the crust

1, 8.8 oz. (250g) package Biscoff cookies
5 Tbsp. butter, unsalted and melted

For the filling

3 large egg yolks, room temperature
2 tsp. key lime zest
1, 14 oz. can sweetened condensed milk
2/3 cup key lime juice
pinch of salt

Whipped cream

1 1/2 cups heavy cream, cold
1/4 cup powdered sugar, plus more as desired
1 tsp. vanilla
1 Tbsp. sour cream

US Customary - Metric

Instructions

Preheat the oven to 350°F. Line a 8x8 pan with parchment paper.
Make the crust: Add the Biscoff cookies to a food processor and process until crushed and relatively smooth, stream in the melted butter and pulse until combined. It will look a little coarse and sandy but will come together perfectly for the crust. (If you don't own a food processor, you can put the Biscoff cookies in an airtight bag and pulverize into crumbs using a heavy-bottomed skillet or a rolling pin).
1, 8.8 oz. (250g) package Biscoff cookies, 5 Tbsp. butter, unsalted and melted
Pour into the prepared pan and press into an even layer with a flat bottomed glass or measuring cup.
Bake the crust for 10 minutes. Remove and set aside while you make the filling.
Zest the limes, and juice the limes.
Beat the yolks and zest on high speed with the whisk attachment on an electric mixer for 2-3 minutes. It will slightly thicken and resemble a Hollandaise sauce.
3 large egg yolks, room temperature, 2 tsp. key lime zest
Add the sweetened condensed milk and beat again on high speed for 1-2 minutes. It will now begin to look thicker and have more volume.
1, 14 oz. can sweetened condensed milk
Turn the mixer off. Add in the lime juice and pinch of salt and stir with a rubber spatula just until combined. Be sure to get any zest that may have stuck to the whisk attachment and stir it back into the filling so it doesn’t go to waste!
2/3 cup key lime juice, pinch of salt
Pour the filling onto the crust and smooth out the top.
Bake for 10-15 minutes or until the center is mostly set, but with a slight jiggle. A little wobbly in the center is OK!
Remove from the oven and cool to room temperature. Then, refrigerate for at least 3 hours or overnight.
Homemade whipped cream note: This makes a lot of whipped cream for a thick layer on top which I love! If you want less, only use 1 cup whipped cream and a little less powdered sugar. Using a hand held mixer or electric mixer with a whisk attachment, beat the heavy cream on medium-high speed until soft peaks begin to form, about 1-2 minutes. Then add in the powdered sugar, vanilla extract and sour cream and beat until medium peaks form or desired consistency is reached. Taste and add more powdered sugar if needed.
1 1/2 cups heavy cream, cold, 1/4 cup powdered sugar, plus more as desired, 1 tsp. vanilla, 1 Tbsp. sour cream
Spread the whipped cream on top of the chilled key lime pie bars in an even layer. Place back in the fridge for another 30 minutes prior to slicing. Garnish with more zest on top, and enjoy!

Video

Notes

If you cannot find key limes, regular limes (Persian limes) work well too. Just do not use bottled lime juice, it won't give your pie the best flavor.
If you don't want to juice a bunch of tiny key limes to get 2/3 cup key lime juice, bottled key lime juice may be used in a pinch. BUT I find it can be a little bitter, so using fresh, quality ingredients is important for best results.
You can use graham crackers for the crust, too. 2 cups, crushed will be plenty. I would add a touch of cinnamon to add warmth to the crust if using graham crackers.
Store in the fridge for up to 3-4 days.

Nutrition