Key Lime Pie Bars
A refreshing twist on a classic dessert, these Key Lime Pie Bars feature a buttery graham cracker crust and a zesty filling.
Equipment
- 8x8-inch Baking Pan
- Mixing Bowls:
- Whisk
Ingredients
- 1 cup graham cracker crumbs
- 1/4 cup light brown sugar
- 2 Tbsp unsalted butter melted
- 1 3/4 cups sweetened condensed milk
- 6 large egg yolks
- 1 cup Key lime juice
- 1 Tbsp fresh lime zest
- 1 cup heavy cream
- 1 Tbsp granulated sugar
- 1 tsp vanilla extract
- Lime zest for garnish (optional)
Instructions
- Preheat the oven to 300°F (150°C).
- Line an 8x8-inch baking pan with aluminum foil for easy removal.
- In a small bowl, mix graham cracker crumbs, light brown sugar, and melted butter. Press into the bottom of the prepared pan.
- Bake the crust for 12-15 minutes until golden brown. Let it cool completely.
- In a medium bowl, whisk together sweetened condensed milk, egg yolks, Key lime juice, and lime zest until smooth.
- Pour the lime mixture over the cooled crust. Bake for 30-40 minutes until set around the edges but slightly jiggly in the center.
- Let the bars cool on a wire rack for about 2 hours.
- Whip the heavy cream with granulated sugar and vanilla extract until stiff peaks form.
- Spread the whipped cream over the cooled filling and garnish with lime zest if desired.
- Refrigerate the bars for at least 2 hours before slicing and serving.
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Notes
Store leftovers in the refrigerator for up to 5 days.