These Key Lime Pie Crumble Bars taste just like your favorite Key Lime Pie, but are much more portable. They’re perfect for cookouts and backyard barbecues, or just because you’ve got extra limes sitting around waiting to be used up. They are rich, but refreshing because of the lime flavor. You’re definitely going to want to make these this summer!

I love Key Lime Pie, but I don’t love making it, storing it, and serving it. I wanted something with the same flavors, but easier to make and easier to serve. These crumble bars are the perfect answer. And because I really like a tart lime, I use regular (or Persian) limes. But feel free to use Key Limes if you prefer. They tend to be a little sweeter, so you won’t have quite as tart of a filling, although this one is fairly sweet to begin with.

As always, there are options if you want to change this up. As with most citrus desserts, feel free to change up the citrus fruit depending on your tastes and what you have on hand. Because the filling depends on the acid from the citrus juice essentially jelling the sweetened condensed milk, it may be a little softer set if you use orange juice, which tends to be a little less acidic. You can help that by adding in a bit of lemon juice with the orange to raise the acidity. And, as usual, feel free to add some finely chopped nuts of your choice to the crust, or even sprinkled on top before baking. Although I didn’t do it, you can certainly add a few drops of food coloring to match the citrus you are using. The filling stays pretty cream-colored without, which I am totally fine with. But everyone loves the look of a green Key Lime Pie, so color it if you prefer, or if you want it to be more obvious what the flavor is.

I used regular Biscoff cookie butter, to help mimic the flavor of a graham cracker crust, but if you have other cookie butters you want to try, go for it! Prefer a gingersnap crust on your citrus pie? Just add in 1/4 to 1/2 teaspoon of ground ginger to your crust mixture. If you don’t have any cookie butter, go get some! Or , use a neutral-flavored nut or seed butter instead. I would use almond or sunflower (unsalted), but I would stay away from peanut butter just because of the stronger flavor. You can also add 1/4 to 1/2 teaspoon of ground cinnamon, especially if you don’t use the Biscoff cookie butter. That will also help mimic the graham cracker taste.

While these are portable because they are a bar, they should still be stored refrigerated. While they can sit at room temperature for a short time, they should be kept cool, so stick them in a cooler if you’re taking them to a picnic. You won’t have to worry about how to get them home, because they are sure to disappear fast! These are such a great twist on the classic pie. I hope you try it soon!

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Key Lime Pie Crumble Bars

Servings

Ingredients

Crust

• 1 cup all-purpose flour
• 1 cup regular or quick cooking oats
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup butter cold
• 1 egg
• 1/4 cup cookie butter

Filling

• 1 14 oz can sweetened condensed milk
• 2 teaspoons grated lime zest about 2 medium limes
• 1/4 cup lime juice about 2 medium to large limes

Servings Ingredients Crust 1 cup all-purpose flour 1 cup regular or quick cooking oats 1/2 cup granulated sugar 1/2 cup brown sugar 1/2 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon salt 1/2 cup butter cold 1 egg 1/4 cup cookie butter Filling 1 14 oz can sweetened condensed milk 2 teaspoons grated lime zest about 2 medium limes 1/4 cup lime juice about 2 medium to large limes

Instructions

1. Combine flour, oats, both sugars, baking soda, baking powder, and salt in a mixing bowl and stir until combined.
2. Cut butter into mixture until it resembles coarse crumbs.
3. Stir in egg and cookie butter. Mixture will still be somewhat crumbly.
4. Press half of mixture into a greased 8" square pan, and bake at 350 degrees for 15 minutes.
5. While crust is baking, combine all filling ingredients.
6. Pour filling onto hot crust, and crumble remaining crust mixture over top.
7. Bake an additional 20-25 minutes or until top is lightly browned.
8. Cool to room temperature, then refrigerate at least 30 minutes before cutting and serving. Store leftovers in the refrigerator.

Recipe Notes

• Use any citrus you like instead of lime. If using orange, add a tablespoon of lemon juice to increase the acidity and help the filling set.
• Use any cookie butter you would like.
• If you don't have cookie butter, use a neutral nut or seed butter instead. Consider adding a 1/4 to 1/2 teaspoon of cinnamon to help replicate the graham cracker taste.
• If you like a gingersnap crust on your key lime pie, add 1/4 to 1/2 teaspoon of ground ginger to the crust mixture.
• Add a few drops of food coloring to the filling if you'd like.
• Add up to 1/2 cup of finely chopped nuts to the crust, or sprinkle 1/4 cup on top.

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