• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
SALTED sweets
  • Shop
  • Recipes
  • About Me
  • Subscribe
  • Contact
menu icon
go to homepage
  • Shop
  • Recipes
  • About Me
  • Subscribe
  • Contact
    • Facebook
    • Instagram
  • subscribe
    search icon
    Homepage link
    • Shop
    • Recipes
    • About Me
    • Subscribe
    • Contact
    • Facebook
    • Instagram
  • ×
    Home » Recipes » Pies

    Key Lime Pie Tart

    Published: Mar 19, 2021 · Modified: Mar 23, 2023 by brooke · This post may contain affiliate links · 6 Comments

    126 shares
    Jump to Recipe

    This Key Lime Pie Tart is one of the easiest pie's to make! And with this Biscoff cookie crust it comes together so quick. It's perfectly creamy, tart and sweet. And always a crowd favorite!

    whole key lime pie uncut

    WHAT MAKES A KEY LIME PIE TART SO GREAT

    • Unlike so many pies and tarts, this can be made so quickly with a simple cookie crust. As much as I love a traditional pie crust, they are definitely more time consuming, and this crust comes together in less than 5 minutes.
    • Key Lime Pie filling is basically fool-proof. With very few ingredients, and no stove top cooking, you can have the filling made while the crust is baking.
    one slice cut on key lime pie

    INGREDIENTS YOU'LL NEED:

    • Biscoff cookies, graham crackers work great too
    • Butter
    • Granulated Sugar
    • Salt
    • Sweetened condensed milk
    • Egg yolks
    • Key lime juice, regular limes work fine too
    • Lime zest
    • Heavy Cream
    • Powdered sugar
    • Vanilla

    TO MAKE THE CRUST:

    1. Mix together biscoff cookie crumbs, melted butter, sugar and salt. I like to throw my cookies into a food processor to blend and then add the rest of the ingredients and blend again. But this can easily be done by hand if you don't want to use a food processor. Just crush all the cookies with a rubber mallet or rolling pin.
    2. Pour blended crust into a 9 inch tart pan, pie plate or even an 9x9 square baking dish. Use a measuring cup to really compact the crust along the bottom and up the sides of the pan.
    3. Bake for 15 minutes, or until base has darkened. If you notice any areas where the crust has puffed up feel free to just put some pressure on it with that same measuring cup, pushing it back down. Let cool slightly while preparing the filling.

    TO MAKE THE FILLING:

    1. Whisk together egg yolks and sweetened condensed milk until it comes together, about one minute. Add key lime juice and zest, mix again.
    2. Pour into baked crust.
    3. Bake for about 20 minutes, or until the outside is completely set, and the middle just slightly wiggles.
    4. Let cool for an hour, and then chill in the fridge for at least 3 hours before serving.
    missing piece of key lime pie

    WHAT IF I DON'T HAVE A TART PAN OR PIE PLATE?

    This can easily be made into bars as well. Just line a 9x9 baking dish with parchment paper so its easy to pull out and serve when ready.

    DOES IT WORK TO SUBSTITUTE LIME JUICE?

    Key limes are definitely harder to come by then regular limes, and so yes, you can definitely use either. But I have found the bottled Nellie and Joe's Key Lime Juice to work so great for this. And then any lime will do for the zest.

    focus on one slice of pie with fork

    For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment below if you make them and love them as much as I do.

    key lime pie tart with 3 slices cut.

    Key Lime Pie Tart

    brooke
    The easiest key lime pie tart! Tart and creamy, and made with a biscoff cookie crust. A perfect Spring and Summer treat!
    5 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 35 minutes mins
    Course Dessert
    Cuisine American
    Servings 12
    Calories 324 kcal

    Ingredients
     
     

    Biscoff Cookie Crust:

    • 8 oz crushed biscoff cookies the equivilant of one package
    • 4 tablespoon melted butter
    • 1 tablespoon sugar
    • ⅛ teaspoon salt

    Key Lime Filling:

    • 4 large egg yolks
    • 14 ounces sweetened condensed milk
    • 5 ounces key lime juice, fresh or bottled regular limes can also be used
    • zest of 2 key limes or 1 lime

    Whip Cream for Topping:

    • 1 cup whipping cream
    • ¼ cup powdered sugar
    • 1 teaspoon vanilla extract

    Instructions
     

    For the crust:

    • Preheat oven to 350 F.
    • Mix together biscoff cookie crumbs, melted butter, sugar and salt. I like to throw my cookies into a food processor to blend and then add the rest of the ingredients and blend again. But this can easily be done by hand if you don't want to use a food processor. Just crush all the cookies with a rubber mallet or rolling pin.
    • Pour blended crust into a 9 inch tart pan, pie plate or even an 9x9 square baking dish. Use a measuring cup to really compact the crust along the bottom and up the sides of the pan.
    • Bake for 15 minutes, or until base has darkened. If you notice any areas where the crust has puffed up feel free to just put some pressure on it with that same measuring cup, pushing it back down. Let cool slightly while preparing the filling.

    For the Filling:

    • Reduce oven temperature to 325 F.
    • Whisk together egg yolks and sweetened condensed milk until it comes together, about one minute. Add key lime juice and zest, mix again.
    • Pour into baked crust.
    • Bake for about 20 minutes, or until the outside is completely set, and the middle just slightly wiggles.
    • Let cool for an hour, and then chill in the fridge for at least 3 hours before serving.

    For the Whipping Cream:

    • Whip the cream, powdered sugar and vanilla on high until stiff peaks form.

    Notes

    Although this pie is best made with key limes, regular limes will do just fine. I have even found Nellie's key lime juice that's sold in the bottle to work perfectly when I don't want to mess with juicing all those tiny limes.
    If you can't find the biscoff cookies, just use 8 oz of graham cracker crumbs instead. Keep the rest of the crust the same.
    I like to zest a lime on top of the whip cream when serving. It adds a little more flavor and a nice pop of color!

    Nutrition

    Calories: 324kcalCarbohydrates: 38gProtein: 5gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 110mgSodium: 235mgPotassium: 193mgFiber: 1gSugar: 26gVitamin A: 584IUVitamin C: 5mgCalcium: 132mgIron: 1mg
    Keyword biscoff cookie, key lime, lime, pie, sweet, tart
    Tried this recipe?Let us know how it was!

    More Pies

    • a single slice of old fashioned peanut butter pie on a plate.
      Old Fashioned Peanut Butter Pie
    • 2 slices of pumpkin pie with graham cracker crust on 3 different plates.
      Pumpkin Pie with Graham Cracker Crust
    • a single slice of apple crumble tart on a plate with ice cream on top.
      Apple Crumble Tart
    • 3 individual servings of blackberry and apple crumble.
      Blackberry and Apple Crumble

    Reader Interactions

    Comments

    1. Bekah

      May 21, 2021 at 8:08 pm

      This was so good! Perfect sweet/tart balance. Everyone especially loved the biscoff cookie crust

      Reply
      • brooke

        May 21, 2021 at 9:24 pm

        Thank You!!! So glad you liked it, and I agree, the biscoff cookie crust really adds to it. Thanks for trying!

        Reply
    2. Lindsay

      November 07, 2021 at 8:36 pm

      5 stars
      This turned out so good! My husband loved it!

      Reply
    3. Joanna

      June 19, 2022 at 9:05 pm

      5 stars
      Made this for my husband for Father's day. He said it was delicious! Thank you for you wonderful recipes.

      Reply
      • brooke

        June 20, 2022 at 11:14 am

        Thank you so much for trying it!

        Reply
    4. Tina

      November 28, 2022 at 10:23 pm

      5 stars
      I decided last minute to make this on Thanksgiving. I didn’t have any limes, but I had lemons, and decided to give it a go! It was so quick and easy and delish!! Mine was the only one gone at the end of the evening! Definitely will make again! Thx Brooke!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    A picure of Brooke in her kitchen.

    Welcome to the SALTED sweets! I am a self-taught baker, dessert lover, and mom of three. My hope is to share my love language of sweet and simple baked goods with you.

    More about me →

    New Recipes

    • caramel oatmeal cookies on a cookie sheet with one having the caramel pulled.
      Caramel Oatmeal Cookies
    • all of the pumpkin brookies cut into squares.
      Pumpkin Brookies
    • a few puff pastry cinnamon twists on the baking sheet.
      Puff Pastry Cinnamon Twists
    • a chewy pumpkin chocolate chip cookie with a bite missing.
      Chewy Pumpkin Chocolate Chip Cookies

    Trending Recipes

    • 3 no bake biscoff cheesecake bars stacked on top of each other with some cookie butter dripping down from the top.
      No Bake Biscoff Cheesecake Bars
    • double chocolate fudge brownies cut with a bite missing.
      Double Chocolate Fudge Brownies
    • dairy free brownies lined up in a small baking pan.
      Dairy Free Brownies
    • close up of single oreo cinnamon roll on a white plate with frosting dripping down.
      Oreo Cinnamon Rolls

    Fall Recipes

    • a dozen baked apple cider donuts in a row with a bite missing from one.
      Baked Apple Cider Donuts
    • brown butter peach crisp on a plate with ice cream.
      Brown Butter Peach Crisp
    • Pumpkin Banana Muffins in the muffin tin after baking.
      Pumpkin Banana Muffins
    • coffee cake cookies stacked on top of each other.
      Coffee Cake Cookies

    Footer

    ↑ back to top

    About

    About

    Web Stories

      Disclaimers

        Privacy Policy

        Contact

          Contact

          As an Amazon Associate I earn from qualifying purchases.

          Copyright © 2023 Brunch Pro on the Feast Plugin