What is the difference between Key lime pie and lime pie bars?

Key lime pie is a full-size pie typically served in slices with a graham cracker crust, while key lime pie bars are a handheld, square-shaped version. Bars are easier to transport and cut, making them more convenient for serving crowds.

Can I use regular limes instead of Key limes?

Yes, you can use regular limes, especially Persian limes. Just add extra zest to mimic the intense citrus flavor of Key limes. Bottled Key lime juice is also a decent substitute if fresh isn’t available.

How do you keep Key lime pie bars from getting soggy?

Pre-baking the crust is essential. Bake at 350°F for 10 minutes before adding the filling, and allow it to cool fully before pouring in the filling. Also, store bars in an airtight container in the fridge.

How long do Key lime pie bars last in the fridge?

They stay fresh in the refrigerator for 5 to 7 days. You can also freeze them individually for up to 2 months and thaw them overnight in the fridge before serving.

Key Lime Pie Bars Recipe – Best Ever, Tangy & Easy!

Name: Key Lime Pie Bars with Biscoff Crust
Prep time: 20 min
Cook time: 20 min
Total time: 1 h
Yield: 16 bars
Cuisine: American
Ingredients: 30 Biscoff Cookies; 1/2 cup Salted Butter, melted; 4 Egg Yolks; 2 (14 oz) cans Sweetened Condensed Milk; 3/4 cup Key Lime Juice; 1/4 cup Heavy Cream; 1/2 tsp Vanilla Extract; 2 tsp Key Lime or Lime Zest; Pinch Kosher Salt; 1 1/4 cups Heavy Cream (cold); 1/4 cup Sour Cream; 2/3 cup Powdered Sugar; 1 tsp Vanilla Extract; Pinch Kosher Salt

Description

These key lime pie bars feature a crunchy Biscoff cookie crust, creamy citrus filling, and a tangy sour cream whipped topping. Perfect for summer parties or make-ahead treats.

Ingredients

Scale

Biscoff Crust

30 Biscoff Cookies, (1 – 8.8 oz pack of cookies)

1/2 cup Salted Butter, (melted)

Key Lime Pie Filling

4 Egg Yolks

2 – 14 oz cans Sweetened Condensed Milk

3/4 cup Key Lime Juice

1/4 cup Heavy Cream

1/2 tsp Vanilla Extract

2 tsp Key Lime or Lime Zest

Pinch Kosher Salt

Sour Cream Whipped Cream Topping

1 1/4 cups Heavy Cream, (cold)

1/4 cup Sour Cream

2/3 cup Powdered Sugar

1 tsp Vanilla Extract

Pinch Kosher Salt

Instructions

1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper.

2. Crush Biscoff cookies finely and combine with melted butter. Press firmly into the bottom of the prepared pan.

3. Bake crust for 10 minutes, then cool.

4. Whisk together egg yolks, condensed milk, key lime juice, cream, vanilla, zest, and salt until smooth.

5. Pour filling over crust and bake for 18–20 minutes until edges are set and center slightly jiggles.

6. Cool to room temperature for 30 minutes, then refrigerate for 4 hours or overnight.

7. Whip heavy cream, sour cream, powdered sugar, vanilla, and salt until soft peaks form.

8. Spread whipped topping over chilled bars and slice into squares.

9. Serve cold, topped with extra zest if desired.

Notes

Use fresh Key lime juice for the brightest flavor.

Biscoff crust adds caramelized depth—substitute with graham crackers if preferred.

Chill bars fully before slicing for clean edges.

Prep Time: 20 mins
Cook Time: 20 mins
Category: Dessert
Method: Bake
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 280
Sugar: 26g
Sodium: 95mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 0g
Protein: 3g
Cholesterol: 75mg

Keywords: key lime pie bars, biscoff crust, citrus dessert