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Best Key Lime Pie Bars

Best Key Lime Pie Bars

These easy Key Lime Pie Bars combine a buttery graham cracker crust with a velvety smooth key lime custard made from just a few simple ingredients.
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Prep Time 20 minutes
Cook Time 25 minutes
Chilling Time 2 hours
Total Time 45 minutes
Course Dessert Bars
Cuisine American
Servings 16 squares
Calories 210 kcal

Equipment

  • 9x9-inch baking pan
  • Parchment paper
  • electric mixer
  • fine mesh strainer

Ingredients
  

For the Crust

  • 1.5 cups graham cracker crumbs
  • 0.25 cups granulated sugar
  • 0.5 cups unsalted butter melted

For the Filling

  • 4 large egg yolks room temperature
  • 14 ounces sweetened condensed milk
  • 0.5 cups Key Lime juice (2-3 key limes)
  • 1 tablespoon Key Lime zest (about 1 lime)

For Topping

  • 1 cup heavy cream
  • 2 tablespoons confectioners' sugar
  • lime zest
  • lime slices

Instructions
 

Preparation

  • Preheat the oven to 350°F. Spray a 9x9-inch baking pan with non-stick cooking spray. Line the pan with parchment paper and then lightly spray the paper as well.
  • Make the Crust: In a medium mixing bowl, stir the graham crumbs, granulated sugar and melted butter until the mixture has the consistency of wet sand and sticks together when gently squeezed. Press the mixture firmly into the prepared pan. Bake for 8 minutes, then remove from the oven to cool.
  • Make the Filling: In a large bowl, whisk the egg yolks, sweetened condensed milk, key lime juice and lime zest.
  • Bake the Bars: Pour the mixture over the partially baked crust. Bake for another 15-20 minute, until the filling is set around the edges but still jiggly in the center. Remove the bars from the oven and cool to room temperature, then transfer to the refrigerator for at least 2 hours (preferably overnight).
  • Decorate the Bars: Before serving, make the whipped cream. Using an electric mixer or immersion blender with a whisk attachment, beat the heavy cream and confectioners' sugar on high speed until medium-stiff peaks form. Pipe the whipped cream onto the bars or spoon whipped cream and spread over the entire surface of the key lime pie bars. Refrigerate for 15 minutes before lifting the bars out the pan, cutting into squares, and garnishing with lime zest and slices. Serve immediately.

Notes

Separate the eggs while the eggs are still cold, then let the yolks come up to room temperature before whisking into the filling. Key lime juice has lots of pulp, so strain the juice before adding it to the filling. Alternatively, use store-bought key lime juice. Make sure the bars cool to room temperature before placing them in the refrigerator. For clean slices, use a sharp knife and wipe the blade clean between each cut. Bars can be cut into 9 very large squares or 16 smaller squares. Key lime pie bars can be stored covered in the refrigerator for up to 5 days or frozen in an airtight container for up to 3 months. Thaw frozen bars in the fridge.

Nutrition

Serving: 1squareCalories: 210kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 120mgSodium: 100mgPotassium: 100mgSugar: 15gVitamin A: 2IUVitamin C: 15mgCalcium: 4mgIron: 2mg
Keyword Bars, dessert, easy recipe, Key Lime Pie, Sweet Treat
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