Description
A vibrant, creamy, and tangy key lime pie in bar form, featuring a Biscoff-graham cracker crust, a smooth lime filling, and a mascarpone whipped topping, perfect for a refreshing dessert.
Ingredients
- For the Crust:
- 1 8.8-ounce package Biscoff cookies
- ½ cup crushed graham crackers (about half of a sleeve)
- 8 tablespoons unsalted butter, melted
- For the Filling:
- 6 egg yolks (room temperature)
- 1 can (14 oz) sweetened condensed milk
- ⅔ cup key lime juice (or juice from 4 large limes)
- 2 teaspoons key lime zest
- Pinch of salt
- For the Mascarpone Whip:
- 4 ounces mascarpone cheese
- ⅓ cup powdered sugar
- 1 ¼ cup heavy cream
- Lime zest, for garnish
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line an 11×7-inch baking pan with parchment paper for easy removal of the bars.
- Make the Crust:
- Crush the cookies: In a food processor, combine the Biscoff cookies and graham crackers. Pulse until finely crushed. Alternatively, place the cookies in a ziplock bag and crush with a rolling pin.
- Add the melted butter: Add the melted butter to the crumbs and pulse until combined. The mixture should be sandy and slightly moist.
- Press into the pan: Pour the crumb mixture into the prepared pan and press it firmly into an even layer using a flat-bottomed glass or measuring cup. Bake the crust for 10 minutes. Remove from the oven and let it cool.
- Prepare the Filling:
- Zest and juice the limes: Zest the limes first, then juice them.
- Beat the egg yolks: In a stand mixer or using a hand mixer, beat the egg yolks and lime zest on high for 2-3 minutes, until slightly thickened and pale in color.
- Add the sweetened condensed milk: Pour in the sweetened condensed milk and beat on high for another 1-2 minutes until the mixture is thick and fluffy.
- Add lime juice and salt: Turn off the mixer and add the lime juice and a pinch of salt. Stir with a rubber spatula to combine, scraping the sides of the bowl to incorporate any zest stuck to the whisk.
- Bake the Filling: Pour the filling over the cooled crust and smooth it into an even layer. Bake for 10-15 minutes, or until the center is set but still slightly jiggly. Remove from the oven and let it cool to room temperature, then refrigerate for at least 3 hours or overnight.
- Make the Mascarpone Whip:
- Whip the mascarpone: In a mixer, beat the mascarpone cheese and powdered sugar for 30 seconds until creamy.
- Add heavy cream: Gradually add the heavy cream, starting on low speed and increasing the speed until the mixture thickens and forms stiff peaks. Be careful not to overmix, or it may curdle.
- Add lime zest: Fold in some lime zest for extra flavor.
- Assemble and Serve:
- Spread the mascarpone whip: Once the bars have chilled, spread the mascarpone whipped cream over the top in an even layer.
- Chill for 30 more minutes: Refrigerate for an additional 30 minutes to allow the layers to set properly.
- Garnish and Serve: Before serving, garnish with extra lime zest for a burst of color and fresh flavor.
Notes
- Extra Zing: Add a small amount of lime juice (about 1-2 teaspoons) to the mascarpone whip for an extra tangy finish.
- Make It Vegan: Use a dairy-free alternative for the mascarpone cheese and heavy cream, like coconut cream, for a vegan version.
- Crust Options: You can use graham cracker crumbs exclusively if you prefer a more classic crust, or even try chocolate cookie crumbs for a unique twist.
- Add a Crunch: If you like a bit of crunch, top with some toasted coconut flakes or crushed nuts for added texture.
Nutrition
- Serving Size: 1 serving
- Calories: 324
- Sugar: 28g
- Sodium: 110mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 93mg
