Key Lime Pie Bars
Treat yourself to a burst of zesty goodness—these Key Lime Pie Bars are the perfect balance of creamy, tangy, and sweet in every bite!
Ingredients
For the Crust:
- 1 package 8.8 oz. or 250g Biscoff cookies
- 5 Tbsp. unsalted butter melted
For the Filling:
- 3 large egg yolks at room temperature
- 2 tsp. key lime zest
- 1 can 14 oz. sweetened condensed milk
- 2/3 cup key lime juice
- Pinch of salt
For the Whipped Cream:
- 1 1/2 cups cold heavy cream
- 1/4 cup powdered sugar plus more to taste
- 1 tsp. vanilla extract
- 1 Tbsp. sour cream
Instructions
- Preheat the oven to 350°F (175°C) and line an 8x8-inch pan with parchment paper.
- Make the crust: In a food processor, pulse the Biscoff cookies until finely crushed. Add melted butter and pulse until combined. Press the mixture evenly into the prepared pan.
- Bake the crust for 10 minutes, then set it aside.
- In a mixing bowl, beat egg yolks and lime zest on high speed for 2-3 minutes until slightly thickened.
- Add sweetened condensed milk, beat for 1-2 minutes until thicker.
- Turn off the mixer, add lime juice and salt, stir until combined. Pour the filling over the crust.
- Bake for 10-15 minutes until mostly set with a slight jiggle in the center.
- Cool to room temperature, then refrigerate for at least 3 hours or overnight.
- For the Whipped Cream:
- In a bowl, beat heavy cream on medium-high speed until soft peaks form (1-2 minutes).
- Add powdered sugar, vanilla, and sour cream. Beat until medium peaks form.
- Spread whipped cream over the chilled pie bars, refrigerate for 30 minutes.
- Garnish with lime zest before slicing and serving.
Notes
Notes:
For a lighter whipped cream layer, use 1 cup of whipped cream and adjust powdered sugar to taste.
For a lighter whipped cream layer, use 1 cup of whipped cream and adjust powdered sugar to taste.