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These Key Lime Pie Bars come together with a spicy gingersnap crust and a creamy, citrusy filling that’s both sweet and tart. I don’t play about my desserts, that’s especially true when it comes to key lime pie. My Key Lime Pie Bars are like a tropical vacation in every bite.
Key lime pie bars ingredient breakdown
- Gingersnap cookies – They bring a warm, spicy bite that adds extra depth compared to a basic graham cracker crust.
- Brown sugar – Adds a deep molasses sweetness that pairs beautifully with the gingersnaps.
- Flour – Helps hold the crust together and gives it structure.
- Melted butter – Binds everything and makes the crust rich and golden.
- Egg yolks – Make the filling smooth and creamy.
- Sweetened condensed milk – Adds sweetness and that classic key lime pie texture.
- Cream cheese – Adds a little tang and creaminess to round out the citrus.
- Key lime juice – The star! Bright, tart, and citrusy.
- Lime zest – Enhances the lime flavor and adds a fresh punch.
Faqs for this recipe
Yes. Key limes are more traditional, but regular limes work just fine if that’s what you have on hand.
Graham crackers will work in a pinch, but the flavor won’t be as rich or spicy. Try adding a pinch of ground ginger and cinnamon to mimic the taste.
Absolutely. These bars are actually better after chilling for a few hours or overnight, so they’re perfect for prepping ahead.
Key Lime Pie Bars
Ingredients
Gingersnap crust:
- 2 cups gingersnap cookies, finely crushed
- ½ c butter , melted
- ¼ c brown sugar
- 6 tbsp flour
Filling:
- 4 egg yolks, large
- 14 oz sweetened condensed milk, can
- 4 oz cream cheese, softened to room temperature
- ½ c key lime juice, use key limes if you can but regular limes can be a substitute
- 2 tsp lime zest
Instructions
- Preheat the oven to 350 degrees fahrenheit. Line a 8×8 baking pan with parchment paper, some hanging off the sides.
- Start making the crust. I like to either place the cookies in a ziploc bag and crush them with a rolling pin or meat mallet, or place them in a food processor to finely grind them. In a bowl add the crushed cookies, sugar and flour. Mix together and gradually add in the melted butter. Break up any large chunks and place into the bottom of the prepared baking pan. Press down firmly into an even layer with the back of a spatula.
- Bake the crust for 10 minutes in the preheated oven.
- In a mixing bowl beat the cream cheese until smooth then beat in the egg yolks. Then add in the condensed milk, lime juice and lime zest. Mix until smooth.
- Pour the filling onto the crust and bake for 15 minutes in the oven. Let cool at room temperature for 30 minutes then refrigerate for at least 2 hours so it can set.
- Once ready to serve, lift from the pan using the parchment paper. Cut into even squares and serve as is or with powdered sugar sprinkled on top.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Oh you precious soul. Thank you for sharing this recipe. They were so easy to make and scrumptious.
The cream cheese really adds a lovely richness. 💗💗💗💗💗 (5 heart rating)
Thank you Jenny! I’m so happy you enjoyed this recipe. It’s one of my faves!
Aaaaaye! Long time listener first time commenting! Lol it was a hit. I was on the tt trying to find a recipe and prayed you had a site! Thank you for sharing this with us. I mixed vanilla wafers, Lorna’s and gingersnaps.
Hahaha. Thank you!