Key Lime Pie Bars
These key lime pie bars are so refreshing and easy to make for summer! A tangy key lime filling on top of a biscoff cookie crust, all finished with a dollop of whipped cream. They feature all the textures and flavors of classic key lime pie!
How to make
01. Prepare the Crust
Instead of the usual graham cracker base, these bars start with a buttery biscoff cookie crust. In a small bowl, combine crushed biscoff cookies with melted butter. Press the mixture evenly into the bottom of a 9×9 pan. Bake at 350℉ for 10 minutes. Cool completely.
02. Make the Key Lime Filling
In a large bowl, whisk together sweetened condensed milk, heavy cream, yogurt, lime juice, and lime zest. Pour the filling over the cooled crust. Refrigerate for at least 4 hours to set.
03. Top with Whipped Cream
Whisk heavy cream and powdered sugar until stiff peaks. After the bars have completely chilled, top them with the whipped cream.
Watch how we made them:
Key Lime Pie Bars
Ingredients
Crust
- 1 1/2 cups crushed biscoff cookies
- 4 tbsp unsalted butter melted
Filling
- 1 (14 oz) can sweetened condensed milk
- 3/4 cup heavy cream
- 1 cup plain greek yogurt
- juice of 8-10 limes
- 2 tbsp lime zest
Whipped Cream
- 1/2 cup heavy whipping cream
- 2 tbsp powdered sugar
Instructions
For the Crust
- Instead of the usual graham cracker base, these bars start with a buttery biscoff cookie crust. In a small bowl, combine crushed biscoff cookies with melted butter. Press the mixture evenly into the bottom of a 9×9 pan. Bake at 350℉ for 10 minutes. Cool completely.
For the Filling
- In a large bowl, whisk together the sweetened condensed milk, heavy cream, yogurt, lime juice, and lime zest.
- Pour the filling over the cooled crust and refrigerate for at least 4 hours to set.
For the Whipped Cream
- Whisk heavy cream and powdered sugar until stiff peaks. After the bars have completely chilled, top them with the whipped cream.
