Easy 5-Ingredient Key Lime Pie Bars
Prep Time: 10 min
Total Time: 9 hr 10 min
Pastry chefs in fancy restaurants across the country love crumbling baked cookies into their pie crusts. While these yummy squares are more family friendly than fancy, our version of the crumbled-cookie crust is just as delish!
- 1 roll (468 g) refrigerated Pillsbury™ Sugar Cookie Dough
- 6 cups (from two 1 L containers) frozen whipped topping, thawed
- 2 cans (300 mL each) sweetened condensed milk (not evaporated)
- 5 to 6 large limes (3/4 cup lime juice and 2 tablespoons grated peel)
- 4 containers (100 g each) Key lime yogurt (about 1 1/3 cups total)
- Heat oven to 350°F (180°C). Cut dough into 1/2-inch slices; place slices on ungreased large cookie sheet. Bake 18 to 20 minutes or until golden. Cool completely, then break cookies into gallon-size resealable food-storage plastic bag. Seal bag, and finely crush cookies with rolling pin.
- Pour finely crushed cookies into large bowl; stir in 1 cup of the thawed whipped topping. Press mixture into ungreased 13x9-inch (3-quart) glass baking dish.
- In large bowl, mix condensed milk and lime juice; beat with electric mixer on medium speed until thick and smooth.
- Fold remaining whipped topping and yogurt into milk mixture. Spoon onto cookie crust. Top with grated lime peel. Cover and refrigerate about 8 hours or until completely set. Cut into 5 rows by 4 rows. Cover and refrigerate leftovers.
- If using a stand mixer, "pulse" the mixer in the beginning to avoid splashing lime juice out of the bowl.
- When grating lime peel, wash and dry the fruit well first. As you grate the peel, use a light hand to remove just the flavourful coloured part of the peel, not the bitter white "pith."
- This easy take on the classic key lime pie is sure to become a family favourite. Plan ahead for this treat as you need to build in time to bake and let the cookies cool as well as let the completed dish sit in the fridge for at least eight hours. (This makes it a great treat to prepare the day before a party!) Once the cookies are ready you can easily whip this together in less than 15 minutes. And the kids can even help out with crushing the cookies. Our sugar cookie crust is a tasty twist on the traditional cookie crumble bottom. Instead of butter these key lime pie bars mix cookie crumbs and whipped topping for an extra moist and sweet base. This tart, but sweet concoction would make a great addition to any potluck.