Key Lime Pie Bars
These Key Lime Pie Bars are divine! A sweet and tart filling tops a buttery graham cracker crust. The perfect dessert!
Servings: 12 bars
Ingredients
For the graham cracker crust:
- 2 cups graham crackers
- 1/4 cup sugar
- 6 Tbsp butter, melted
For the key lime pie filling:
- 3 yolks
- 2 limes, zested
- 14 oz sweetened condensed milk
- 3/4 cups key lime juice
For the whipped cream:
- 1/2 cup heavy cream
- 2 tsp powdered sugar
Instructions
For the graham cracker crust:
- Preheat oven to 350ยบ.
- Add graham crackers to a food processor and pulse until coarse crumbs form.
- Add mixture to a large bowl, add sugar, and drizzle with melted butter. Toos until combined and mixture is completely moistened.
- Press mixture into an 8 by 8 baking pan, using the bottom of a measuring cup or glass to firmly press it down.
- Bake for 10 minutes or until lightly browned.
For the key lime pie filling:
- Meanwhile, prepare the key lime pie filling. In the bowl of a standing mixer, add the egg yolks. Whisk until they begin to pale and are thickened, about 5 minutes.
- Add the lime zest and sweetened condensed milk, mixing until completely combined, about 2 minutes.
- Stir in the key lime juice. Pour mixture over parbaked graham cracker crust and return to oven for another 15 minutes, rotating the pan halfway through cooking.
- Allow pan to cool before placing in the refrigerator to completely chill for at least 4 hours. This allows the filling to set, which is key!
For the whipped cream:
- Place chilled cream into a metal or glass bowl (bonus if you can chill the bowl in advance - this will help your cream whip faster!). Whip until soft peaks form. Add powdered sugar continuing to whip until stiff peaks form.
- Top key lime bars with whipped, using a pastry bag fit with a star tip if you'd like to present them as I do. Garnish with key lime wedges!