Key Lime Pie Bars
These key lime pie bars are the perfect balance of tangy and sweet. Made with a gingersnap crust and zesty filling, they are a refreshing dessert for any occasion.
Servings: 12 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 8x8 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
Calories: 339kcal | Carbohydrates: 42g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 106mg | Sodium: 242mg | Potassium: 228mg | Fiber: 1g | Sugar: 27g | Vitamin A: 544IU | Vitamin C: 4mg | Calcium: 139mg | Iron: 2mg