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!
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.
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:
- 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.
TO MAKE THE FILLING:
- 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.
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.
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
The easiest key lime pie tart! Tart and creamy, and made with a biscoff cookie crust. A perfect Spring and Summer treat!
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
Tried this recipe?Let us know how it was!
Bekah
This was so good! Perfect sweet/tart balance. Everyone especially loved the biscoff cookie crust
brooke
Thank You!!! So glad you liked it, and I agree, the biscoff cookie crust really adds to it. Thanks for trying!
Lindsay
This turned out so good! My husband loved it!
Joanna
Made this for my husband for Father's day. He said it was delicious! Thank you for you wonderful recipes.
brooke
Thank you so much for trying it!
Tina
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!