Print

BEST KEY LIME PIE BARS RECIPE

BEST KEY LIME PIE BARS RECIPE
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 88 reviews

These Key Lime Pie Bars are a supremely creamy, zesty, and refreshing dessert that’s incredibly easy and quick to make. With a buttery graham cracker crust, a bright and tangy key lime filling, and a light whipped cream topping, they deliver all the flavor of classic key lime pie in foolproof, hand-held bar form. Ready in just 30 minutes of active time plus chilling, these bars are the perfect make-ahead treat for gatherings or summer celebrations.

Ingredients

For the Crust

  • 230g graham crackers (about 16 full sheets)
  • 1/2 cup melted butter (113g)

For the Key Lime Filling

  • 2 cans sweetened condensed milk (28oz)
  • 3/4 cup key lime juice (180g)
  • 1 tbsp key lime zest (from 2-3 limes)
  • 2 tsp vanilla extract
  • 2/3 cup sour cream or yogurt (160g)
  • 2 egg yolks

For the Topping

  • 1 1/2 cups heavy cream, chilled (360g)
  • 2 tbsp granulated sugar

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (conventional). Line a 9×9-inch square baking pan with two sheets of parchment paper, arranging them perpendicularly so the paper rises up the sides. This will make removing the bars easier after chilling.
  2. Make the Crust: Crush the graham crackers into fine crumbs using a food processor. Mix the crumbs with the melted butter until evenly combined and the mixture looks like damp sand.
  3. Form and Bake the Crust: Press the graham cracker mixture firmly into the prepared pan, forming a compact, even layer. Use the back of a spoon or the bottom of a measuring cup to tightly pack it. Bake for 8-10 minutes, or until slightly golden and set. Reduce the oven temperature to 325°F.
  4. Prepare the Filling: While the crust bakes, zest and juice your key limes. In a mixing bowl, whisk together the sweetened condensed milk, key lime juice, key lime zest, vanilla, sour cream or yogurt, and the egg yolks until smooth and fully combined.
  5. Fill and Bake: Pour the key lime filling over the warm crust, spreading evenly. Bake at 325°F for 15-18 minutes, or until the filling is just set but still jiggles slightly in the center.
  6. Cool and Chill: Remove the pan from the oven and cool to room temperature, then refrigerate for at least 3 hours (preferably overnight) until fully set and chilled.
  7. Make the Whipped Cream Topping: Just before serving, whip the chilled heavy cream and granulated sugar together with an electric mixer until soft peaks form.
  8. Finish and Serve: Spread or pipe the whipped cream over the chilled bars. Lift out of the pan using the parchment paper, slice into squares, and serve cold. Enjoy!

Notes

  • Regular limes can be substituted if key limes aren’t available, but the flavor will be slightly different.
  • For perfectly neat slices, chill the bars thoroughly and use a sharp, clean knife.
  • Bars can be made ahead and kept refrigerated (without topping) for up to 3 days.
  • The whipped cream topping can be piped or simply spread on top, and can be flavored with a touch of vanilla if desired.
  • You can freeze the bars (without whipped cream) for up to a month; thaw in the refrigerator before serving.

Find it online: https://marthatasty.com/best-key-lime-pie-bars-recipe/