Print

Key Lime Pie Bars Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 3 reviews

Deliciously tangy and creamy Key Lime Pie Bars featuring a crunchy graham cracker and pecan crust, topped with a luscious lime-infused filling made with sweetened condensed milk and fresh lime juice. Perfectly baked to create a refreshing dessert that sets beautifully when chilled, ideal for any occasion.

Ingredients

Crust

  • 1 ¾ cups graham cracker crumbs (12 large rectangles)
  • 2 tablespoons ground pecans
  • ⅓ cup granulated sugar
  • ¼ teaspoon ground cinnamon
  • 1 stick (½ cup) unsalted butter, melted

Filling

  • 3 egg yolks (room temperature)
  • 14 ounce sweetened condensed milk
  • 4 teaspoons lime zest (about 3 limes)
  • ½ cup key lime juice (regular limes are fine too)

Instructions

  1. Prep: Position a rack in the center of the oven and preheat to 350ºF. Spray an 8×8 square baking pan with cooking spray and line it with parchment paper, then set aside.
  2. Crust: In a small bowl, combine graham cracker crumbs, ground pecans, sugar, and cinnamon. Stir in the melted butter until all crumbs are evenly moistened. Press the crumb mixture firmly into the bottom of the prepared baking pan. Bake the crust for 10 minutes, then remove from the oven but keep the oven on.
  3. Filling: Using an electric mixer with a whisk attachment, whisk egg yolks on medium-high speed for 2 minutes until thickened. Gradually add the sweetened condensed milk and whisk for another 2 minutes. Stop and scrape down the bowl sides, add lime zest, then with the mixer on low speed, slowly drizzle in the lime juice. Continue whisking for 2 more minutes. The filling will thicken slightly once combined. Pour the filling evenly over the warm crust and bake for 15-17 minutes. The filling will still be slightly jiggly but will set as it cools.
  4. Serve: Remove the bars from the oven and let cool completely on a wire rack. Refrigerate for at least 2 hours or preferably overnight to allow the filling to fully set. Slice into bars and serve chilled for the best flavor and texture.

Notes

  • Room temperature egg yolks blend better resulting in a smoother filling.
  • Key lime juice can be substituted with regular lime juice if unavailable.
  • Lining the pan with parchment paper makes removal of bars easier after baking.
  • Refrigerating overnight improves texture and flavor development.
  • Store any leftover bars covered in the refrigerator for up to 3 days.

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