Key Lime Pie Bars (Printable)
Creamy key lime filling atop buttery graham crust, perfectly tangy and sweet.
# What You Need:
→ Crust
01 - 1 1/2 cups graham cracker crumbs
02 - 1/3 cup granulated sugar
03 - 1/2 cup unsalted butter, melted
→ Filling
04 - 4 large egg yolks
05 - 1 can (14 oz) sweetened condensed milk
06 - 1/2 cup key lime juice
07 - 1 tablespoon key lime zest
→ Topping
08 - 1 cup heavy whipping cream
09 - 2 tablespoons powdered sugar
10 - Zest of 1 key lime
# Steps:
01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving overhang for easy removal.
02 - In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly and evenly into the bottom of the prepared pan.
03 - Bake crust for 8–10 minutes, until lightly golden. Remove from oven and let cool while preparing the filling.
04 - In a large bowl, whisk together egg yolks and sweetened condensed milk until smooth. Whisk in key lime juice and zest until fully combined.
05 - Pour filling over cooled crust and smooth the top. Bake for 15–18 minutes, until the center is just set but still slightly jiggly.
06 - Cool to room temperature, then refrigerate for at least 1 hour before slicing.
07 - For the optional topping, whip heavy cream and powdered sugar until stiff peaks form. Spread or pipe over chilled bars and sprinkle with key lime zest before serving.
# Expert Advice:
01 -
- The filling comes together in literally five minutes with just a whisk
- They taste even better on day two when the flavors have really settled in
02 -
- The center will look underbaked when you pull it out, but it sets perfectly as it cools
- Room temperature eggs whisk more easily into the condensed milk
03 -
- Room temperature ingredients prevent the dreaded seized filling situation
- A glass baking pan lets you check if the crust is browning evenly