These Key Lime Pie Bars are a delightful twist on the classic Key Lime Pie. The gingersnap crust offers a delightful contrast in texture and flavor to the tangy and creamy key lime filling. This recipe is perfect for any occasion, from summer barbecues to holiday gatherings. They're ridiculously easy to make, too. You'll be surprised how simple it is to create something so delicious!
I first made these Key Lime Pie Bars for a friend's birthday. She's a huge Key Lime Pie fan (who isn't?!), and I wanted to make something special. The recipe was a hit! Everyone raved about the combination of the crunchy, spicy crust and the bright, zesty filling. The bars are perfect for sharing—or not, if you're feeling selfish ;).
Required Equipments
- 9x13 inch baking pan
- food processor or blender
- medium bowl
- whisk
- measuring cups and spoons
- baking parchment paper
- refrigerator
Key-Lime-Pie-Bars-with-a-Gingersnap-Crust
Enjoy a zesty, refreshing treat with these easy-to-make Key Lime Pie Bars featuring a delicious gingersnap crust. They're perfect for any occasion and incredibly satisfying!
⏳ Yield & Time
Yield: 16 servings
Preparation Time: 15 minutes
Cook Time: 10 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan or line it with parchment paper, leaving an overhang on the sides to easily lift the bars out later. This prevents sticking and makes for easy cleanup--trust me on this one!
- Make the crust: In a food processor, combine 1 ½ cups gingersnap cookies (about 12 cookies) and ¼ cup granulated sugar. Pulse until finely ground. Add 6 tablespoons (3 ounces) of melted unsalted butter and pulse again until the mixture resembles wet sand. If you don't have a food processor, you can place the cookies in a ziploc bag and crush them with a rolling pin. Then, add the melted butter and mix with your hands. It might get a little messy, but it's worth it!
- Press the crust: Press the gingersnap mixture firmly and evenly into the prepared baking pan. It should be compacted, creating an even layer. Use the bottom of a measuring cup or a spatula to create a smooth, uniform surface. A little unevenness adds character, though!
- Bake the crust: Bake the crust for 10 minutes, or until lightly golden. Let it cool completely before adding the filling. This is super important to prevent a soggy bottom. I once forgot this step...let's just say it wasn't pretty.
- Make the filling: In a medium bowl, whisk together 1 (14-ounce) can of sweetened condensed milk, 1 cup key lime juice (from about 6-8 key limes), 2 large eggs, and 1 teaspoon of lime zest. Whisk until smooth and creamy. Make sure there are no lumps! This is where a good whisk comes in handy.
- Pour the filling: Pour the key lime filling evenly over the cooled crust. Spread it out as much as possible. Make sure it reaches the edges of the crust for maximum enjoyment.
- Bake the bars: Bake for 18-22 minutes, or until the filling is just set around the edges, but the center is still slightly jiggly. Don't overbake! Overbaked key lime bars are sad key lime bars. We don't want that!
- Cool completely: Let the bars cool completely in the pan on a wire rack. This allows the filling to fully set. Patience is key here, pun intended!
- Chill: Once cooled, cover the pan and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the bars to firm up completely. The longer they chill, the better they taste!
- Cut and serve: Carefully lift the bars out of the pan using the parchment paper overhang (if you used it). Cut into squares and serve chilled. Enjoy!
📝 Notes
- Make sure your butter is fully melted for the crust. Don't burn it!
- For best results, use fresh key limes. If you're using bottled juice, make sure it's high quality.
- Adjust baking time depending on your oven and altitude. The filling should set slightly but still be slightly jiggly in the center.
- Store in an airtight container in the refrigerator for up to 3 days for best flavor and texture.
- Enjoy!
🍎 Nutrition
Calories: 350 kcal
Protein: 4g
Fat: 18g
Carbohydrates: 50g
Fiber: 2g
Calcium: 100 mg
