These 6 ingredient dairy-free Key Lime Pie bars are the best dessert for your summer cookouts. They're tart, creamy, have a satisfying flavorful crunch, require no added sugar and come together with minimal effort.
We are officially in summer mode, and what better way to celebrate than a good key lime pie :)
I wanted to simplify the serving method and created these key lime pie bars for easy snacking during summer get togethers. Since living in Florida, key lime pie has always been a staple in the house every summer, especially since it's my husband's fav. He's a key lime pie aficionado and can vouch that these key lime pie bars taste just like it's dairy/egg counterpart!
Traditionally, key lime pie is made with graham cracker crust, but these have a great flavorful crust from the gingersnaps that compliment the tart and creamy key lime filling. I promise the pairing is divine!
BAKING TIP: DON'T BAKE COCONUT CREAM/COCONUT SWEETENED CONDENSED MILK! i HAD AN EPIC FAIL WHERE I ENDED UP WITH MELTED KEY LIME GOO :(
tips before starting/TROUBLESHOOTING:
Tip #1:
Your coconut whipping cream must be refrigerated/cold! Especially for the Chantilly cream, we need a thick creamy consistency. When it isn't chilled, it has the consistency of heavy cream and we are looking for the consistency of cream cheese or butter. It's gotta be solid!
TIP #2:
Ensure that your crust is completely cooled before adding in the filling. We don't want the coconut mixture to melt!
KEY LIME PIE BARS
Prep time: Cook time: Yield:
15 Minutes 10 Minutes 9 Bars
ingredients
(56.5 g.)- 1/4 cup Plant Butter
(180 g.)- 1 3/4 cup or about 25 Gingersnap Cookies (I use Stauffer's since they're vegan)
for the filling:
(124 g.)- 1/2 cup Key Lime Juice
(320 g.)- 1 can Sweetened Condensed Coconut Milk
(330 g.)- 1 can CHILLED Coconut Whipping Cream *
Zest of 1 whole lime (about 2 Tbsp.)
for the Chantilly cream:
(165 g.)- 1 cup CHILLED Coconut Whipping Cream *
(56 g.)- 1/2 cup Organic Confectioners Sugar**
1 Vanilla Bean, seeded
(16 g.)- 1 Tbsp. Raspberry sauce: about 4oz fresh berries (optional)
METHOD
Preheat your oven to 375°F/190° C and line a 8 x 8 square pan with parchment paper, cutting the sides to fit snug for sharp corners.
Using a blender or food processor, blitz the gingersnap cookies until it resembles coarse sand.
Melt butter in a medium sized heatproof bowl and add the gingersnap cookie crumbs. Mix to combine, ensuring there are no dry spots of cookie crumbs, and transfer into the lined pan.
Gently press and level the cookie crumb mixture to evenly cover the bottom of the pan. Bake for 10 mins.
Let the crust cool COMPLETELY before adding filling, or it will risk the possibility of melting. I waited about 45 mins.
While waiting for the crust to cool, combine all the filling ingredients (aside from 1 tbsp. of lime zest) into the same blender/food processor used for the cookie crumbs. (rinsed of any leftover crumbs).
Mix on low for 30 seconds, scrape down sides, and mix on low for another 30 seconds.
Once the crust is cooled, pour the filling and evenly smooth in the pan. Chill for at least 3 hours before cutting/serving or putting it in the freezer for an hour (but ensure it's thawed before serving).
To make the Chantilly cream: if adding raspberry sauce, cook fresh raspberries on the stove until berries are completely macerated. Strain out seeds and refrigerate juice to cool.
Add all of the ingredients into a bowl and whip on high until soft peaks form. Place into a piping bag with a medium petal tip or any piping tip you prefer. Pipe on cut bars before serving. Garnish with the leftover 1 Tbsp. of lime zest.
Keep refrigerated in an airtight container for a couple days or in the freezer in an airtight container up to 1 month.
NOTES
*It is SUPER important to chill the cans of coconut whipping cream! We only want to use the thick cream that settles towards the top vs. the clear liquid.
**I use organic confectioners sugar since it's vegan, but you can certainly use your preferred confectioners sugar :)