Description
These Key Lime Pie Bars offer a delightful twist on the classic dessert, combining a crispy graham cracker crust with a tangy and creamy key lime filling, topped with light whipped cream. Perfectly balanced between sweet and tart, they are easy to make and an ideal refreshing treat for any occasion.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs (about 10 graham crackers, crushed)
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon (optional, for extra flavor)
- 1/2 cup unsalted butter, melted
Filling
- 2 cups sweetened condensed milk (1 can)
- 1/2 cup fresh key lime juice (about 6-8 key limes)
- 2 large egg yolks
- 1/2 teaspoon vanilla extract
Topping
- 1/2 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the crust: Preheat your oven to 350°F (175°C). In a medium-sized mixing bowl, combine the graham cracker crumbs, granulated sugar, and ground cinnamon if using. Add the melted butter and stir until the mixture resembles wet sand. Press firmly into the bottom of a 9×9-inch or 9×13-inch baking dish to form an even layer. Bake for 8-10 minutes until golden brown. Allow to cool while preparing the filling.
- Make the filling: In a large mixing bowl, whisk together the sweetened condensed milk, fresh key lime juice, egg yolks, and vanilla extract until smooth and fully combined. Pour evenly over the cooled crust. Bake at 350°F for 15-20 minutes until filling is set and edges lightly golden. The center should still jiggle slightly but will firm upon cooling.
- Chill the bars: Let the bars cool at room temperature for 30 minutes, then refrigerate for 2-3 hours to fully set.
- Prepare the topping (optional): In a chilled mixing bowl, whip the heavy cream using an electric mixer until soft peaks form. Gradually add powdered sugar and vanilla extract, beating until stiff peaks form. Spread or pipe the whipped cream over the chilled bars. Garnish with lime zest or lime slices if desired.
- Serve: Cut the bars into squares or rectangles. Serve chilled and enjoy the refreshing tangy lime filling paired with a crispy, buttery crust.
Notes
- Use fresh key limes for the best authentic flavor, but regular limes can be substituted if necessary.
- Be careful not to overbake the filling; it should still jiggle slightly when removed from the oven.
- For a more festive presentation, garnish with lime zest or thin lime slices.
- Store leftovers covered in the refrigerator for up to 3 days.
- Ground cinnamon in the crust is optional and adds a subtle warm flavor.
