You can most definitely say that key lime pie is the key to my husband’s soul. It’s his ultimate weakness. Every year for his birthday, Christmas, our wedding anniversary, and Father’s Day, his little wish list is simple. Key Lime Pie.
Whenever I’m scouring recipes for pie bars, cookie bars that have a crust, or a tart that calls for graham cracker crumbs, I laugh. Do these people even know what Biscoff cookies are? Making your cookie crust out of these heavenly little famous airline cookies will change your baking game. Its got a nice little cinnamon ginger bite to them, and just add so much more flavor to your crust. Throw in some pecans and you’re in business. This recipe was slightly adapted from Martha Stewart and of course, I made the crust quite differently. Once the bars were done, I dipped them into some melted dark chocolate and coconut oil. Then sprinkled them with lime zest. They totally remind me of the chocolate dipped key lime pies on a stick down in Key West! You cannot skip that experience if you are ever in Key West. First off…pie on a stick. Enough said.
Click here for the crust recipe.
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Chocolate Key Lime Pie Bars
- Total Time: 35 minutes
- Yield: 9–12 bars
Description
Chocolate-dipped key lime pie bars with a Biscoff cookie and pecan crust — tart, sweet, and inspired by Key West lime pops. Perfect summer treat.
Ingredients
Spiced Cookie and Pecan Crust:
- 1 1/2 cups (about 150 g) spiced shortbread or gingersnap-style cookies, crushed
- 1/2 cup (55 g) pecans
- 2 tbsp granulated sugar
- 5 tbsp (70 g) unsalted butter, melted
Key Lime Pie Filling:
- 3 large egg yolks
- 1 1/2 tsp finely grated lime zest, plus more for garnish
- 1/2 cup fresh key lime juice (or regular lime juice)
- 1 can (14 oz / 396 g) sweetened condensed milk
Chocolate Dip:
- 4 oz (115 g) dark chocolate, chopped
- 1 tsp coconut oil
- Flaky sea salt, for garnish
Instructions
Spiced Cookie and Pecan Crust
- Preheat oven to 350°F (177°C) and line an 8×8-inch baking dish with parchment or foil, leaving an overhang for easy removal.
- In a food processor, pulse the cookies and pecans until finely ground. Add the sugar and melted butter and pulse until the mixture resembles wet sand.
- Press firmly and evenly into the bottom of the prepared baking dish. Bake for 10 minutes. Set aside to cool while you make the filling.
Key Lime Pie Filling
- Using an electric mixer with the whisk attachment, beat the egg yolks and lime zest on medium-high speed until the mixture thickens and turns pale, about 5 minutes.
- Add the condensed milk and beat on high for about 3 minutes.
- Reduce to low speed and mix in the lime juice until just combined.
- Pour the filling over the cooled crust and bake for 10 minutes, until the center is just set (it will jiggle slightly).
- Remove from the oven and cool to room temperature, then refrigerate for at least 4 hours or overnight.
Finish and Serve
- Lift the chilled bars out using the parchment overhang and place on a cutting board. Slice into 3–4 inch squares.
- Melt the dark chocolate with the coconut oil in a small bowl set over simmering water (or in the microwave in 30-second bursts), stirring until smooth.
- Dip the corners of each bar into the melted chocolate. Sprinkle immediately with flaky sea salt and extra lime zest. Set on a parchment-lined sheet and refrigerate until the chocolate is set, about 15 minutes.
Notes
Chilling the bars overnight gives the cleanest slices. If key limes are unavailable, regular Persian limes work fine — the flavor will be slightly less floral but still tart and delicious.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
Frequently Asked Questions
Can I use a different type of cookie for the crust instead of Biscoff?
The crust uses spiced shortbread or gingersnap-style cookies rather than a specific brand, so you can substitute with graham crackers or any other cookie you like — the taste and texture will vary slightly.
What type of chocolate should I use for dipping the bars?
Using dark chocolate is recommended for dipping, as it complements the tartness of the key lime layer; however, you can use milk or white chocolate if you prefer a sweeter contrast.
How do I know when the key lime layer is set properly before dipping?
The key lime layer should be firm to the touch when it’s ready to dip; refrigerate the bars for at least 4 hours, or ideally overnight, before slicing and dipping.
If You Liked This Recipe, You’ll Love These
- No-Bake Key Lime Tart
- Chocolate Banoffee Tarts
- Brownie Bottom Chocolate Pie
- Triple Layer Chocolate-Peanut Butter Bars
