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Key Lime Pie Bars Recipe

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4.4 from 5 reviews

These Key Lime Pie Bars offer a delightful twist on classic pie with a tangy, creamy filling atop a buttery graham cracker crust. Perfectly balanced between sweet and tart, topped with fluffy whipped cream and a hint of lime zest for garnish, these bars make an elegant yet easy dessert for any occasion.

  • Total Time: 5 hours 5 minutes
  • Yield: 16 servings

Ingredients

Crust

  • 1 cup graham cracker crumbs (about 8 full crackers, finely crushed)
  • ¼ cup light brown sugar
  • 2 tablespoons unsalted butter (melted)

Filling

  • 1 ¾ cups sweetened condensed milk (about 1 1/2 cans, or 21 ounces)
  • 6 egg yolks
  • 1 cup key lime juice
  • 1 tablespoon fresh lime zest

Topping

  • 1 cup heavy cream
  • 1 tablespoon granulated sugar
  • 1 teaspoon vanilla bean paste
  • lime zest (for garnish, optional)

Instructions

  1. Prepare the Crust: Preheat your oven to 300°F. Line an 8x8x2-inch square baking pan with foil for easy removal later. In a small bowl, combine graham cracker crumbs, brown sugar, and melted butter, stirring until a sandy mixture forms. Press the mixture gently and evenly into the bottom of the prepared pan. Bake for 12 to 15 minutes or until the crust is golden brown and set. Let it cool completely before proceeding.
  2. Make the Filling: In a medium mixing bowl, whisk together the sweetened condensed milk, egg yolks, lime juice, and one tablespoon of fresh lime zest until the mixture is smooth and well combined. Pour this filling carefully and evenly over the cooled crust.
  3. Bake the Filling: Return the pan to the oven at 300°F and bake the filling for 30 to 40 minutes. The filling is done when it is still slightly jiggly but the center is just set. Remove from oven and transfer the pan to a cooling rack. Let it cool completely, about 2 hours.
  4. Prepare the Topping: Once the bars are fully cooled, use an electric hand mixer to beat the heavy cream, granulated sugar, and vanilla bean paste in a medium bowl on medium-high speed until stiff peaks form. Spread this whipped cream topping evenly over the cooled bars. Sprinkle with additional lime zest if desired for garnish.
  5. Chill and Serve: Cover the bars and refrigerate for at least 2 hours to set before slicing. Use the foil lining to carefully lift the bars out of the pan before slicing into 16 pieces. Keep the bars covered and refrigerated; they will stay fresh for up to 3 days.

Notes

  • Make sure the crust is completely cooled before adding the filling to prevent it from becoming soggy.
  • The filling should be slightly jiggly when done; it will firm up as it cools.
  • Using fresh key lime juice is preferred for authentic flavor, but bottled key lime juice can be used if necessary.
  • If you don’t have vanilla bean paste, vanilla extract is a suitable substitute for the whipped cream topping.
  • Refrigerate the bars for the full recommended time to allow proper setting and flavor melding.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://iamstarved.com/key-lime-pie-bars-recipe/