3-Layer Key Lime Pie Bars
This three-layer key lime pie bar recipe combines tangy flavors with creamy texture, perfect for any occasion.
Ingredients
Crust Ingredients
- 1 package Biscoff cookies (8.8 ounces) Adds a unique flavor and crunchy texture
- 1/2 cup crushed graham crackers Provides structure and a mild sweetness
- 8 tablespoons unsalted butter, melted Binds the crust together
Filling Ingredients
- 6 number egg yolks, room temperature Adds richness and helps thicken the filling
- 1 can sweetened condensed milk (14 ounces) Creates a creamy, sweet base
- 2/3 cup key lime juice (or juice from 4 large limes) Offers tangy acidity
- 2 teaspoons key lime zest Enhances lime flavor with aromatic oils
- 1 pinch salt Balances sweetness and emphasizes flavor
Mascarpone Layer Ingredients
- 4 ounces mascarpone cheese Adds creaminess and richness
- 1/3 cup powdered sugar Sweetens the mascarpone layer
- 1 1/4 cup heavy cream Provides structure and a smooth consistency
Garnish
- 1 number lime zest for garnish Adds visual appeal and a hint of freshness
Instructions
Preparation
- Preheat your oven to 350°F. Line a 9x9-inch baking dish with parchment paper.
- In a food processor, blend the Biscoff cookies and crushed graham crackers until finely ground. Combine with melted butter in a bowl until it resembles wet sand.
- Press the mixture firmly into the bottom of your prepared baking dish.
- Bake the crust for 10 minutes. Allow it to cool.
Filling
- Whisk together egg yolks, sweetened condensed milk, key lime juice, lime zest, and a pinch of salt until smooth.
- Pour the filling over the cooled crust and bake for 15 minutes, until set.
Mascarpone Layer
- In a mixing bowl, combine mascarpone cheese with powdered sugar and beat until creamy.
- Whip heavy cream until stiff peaks form, then gently fold into the mascarpone mixture.
- Spread the mascarpone mixture evenly over the cooled key lime filling.
- Refrigerate for at least 4 hours until fully set.
Serving
- Lift the bars from the baking dish using the parchment paper. Slice into squares or rectangles and garnish with additional lime zest.
Notes
Ensure egg yolks are at room temperature and avoid overmixing mascarpone and whipped cream. Let bars chill fully for the best consistency.