Best Key Lime Pie Bars Recipe

Tart, sweet, and creamy "Key" lime pie bars with graham cracker crust and thick whipped cream. These are simple to make and serve!

INGREDIENTS

Crust: – 24 graham crackers about 7oz/200g, or 1 ½ cups graham cracker crumb – 2 tablespoon 30g packed light brown sugar – ⅓ cup 75g unsalted butter Filling: – ¾ cup 6oz/170ml sweetened condensed milk – 1 large whole egg – 2 large egg yolk – 1 teaspoon 5ml pure vanilla extract – ½ cup 120ml lime juice – ⅓ cup 80ml full fat yogurt – zest of 1 lime – ¼ cup 50g granulated sugar Topping: – 1 cup cold heavy cream – 1 tablespoon powdered sugar – lime zest to garnish

INSTRUCTIONS

Heat the oven to 350°F. An 8x8-inch metal baking pan with parchment paper should have a 2-inch overhang on the sides for easy removal.

Step 1

Start with crust. Roughly chop graham crackers in a food processor with a blade. Pulse until bread-crumbs-like. Add brown sugar and melted butter and pulse until moist sand-like.

Step 2

Press the mixture into the baking pan with your hands or a measuring cup to create an equal layer. Bake for 15 minutes until aromatic and edges brown.

Step 3

Make filler. Blend sweetened condensed milk, whole egg, egg yolks, and vanilla in a large bowl. Lime-ing. Mix lime zest and yogurt. Finish with sugar. Even warm, cover the crust with mixture.

Step 4

For 15-20 minutes at 325°F, bake filling until somewhat firm and jiggly in middle. Total wire-rack awesome. Refrigerate 4 hours or overnight.

Step 5

Top with. Place cooled heavy cream in stand mixer bowl or electric hand mixer big basin. Whip medium till slightly thickened. Add 1 tablespoon powdered sugar and beat 1–2 minutes for stiff peaks.

Step 6

Cover bars with whipped cream. Knife-panedge. Use the parchment sling to transfer the key lime bar slab to a cutting board. Square-grate lime. Chill.

Step 7

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