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Easy 5-Ingredient Key Lime Pie Bars

Pillsbury Kitchens
Updated Jan 20, 2022
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While these easy key lime pie bars are more family-friendly than fancy, our version of the crumbled-cookie crust is just as delish! Bring a tray of key lime cookie bars to your next potluck, or serve these sweet and tart treats as a delicious after-dinner dessert.

More About This Recipe

  • This easy take on the classic key lime pie is sure to become a family favorite. 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. If you need more bars to fill the dessert table we’ve got plenty more recipes for you.

Easy 5-Ingredient Key Lime Pie Bars

  • Prep Time 10 min
  • Total 9 hr 10 min
  • Ingredients 5
  • Servings 20
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Ingredients

  • 1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
  • 1 container (16 oz) frozen whipped topping, thawed
  • 2 cans (14 oz each) sweetened condensed milk (not evaporated)
  • 5 to 6 large limes (3/4 cup lime juice and 2 tablespoons grated peel)
  • 2 containers (6 oz each) Yoplait® Original yogurt Key lime pie

Instructions

  • Step 
    1
    Heat oven to 350°F. 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.
  • Step 
    2
    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.
  • Step 
    3
    In large bowl, mix condensed milk and lime juice; beat with electric mixer on medium speed until thick and smooth.
  • Step 
    4
    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.

Nutrition

310 Calories
12g Total Fat
5g Protein
46g Total Carbohydrate
27g Sugars

Tips from the

Pillsbury Kitchens

  • tip 1
    If using a stand mixer, "pulse" the mixer in the beginning to avoid splashing lime juice out of the bowl.
  • tip 2
    When grating lime peel for this key lime pie bars recipe, wash and dry the fruit well first. As you grate the peel, use a light hand to remove just the flavorful colored part of the peel, not the bitter white "pith."
  • tip 3
    Toasted coconut would also make a lovely garnish for these key lime pie bars.
  • Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
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