Description
These Key Lime Pie Bars offer a bright and creamy twist on the classic pie, featuring a buttery graham cracker crust and a tangy, smooth key lime filling. Perfectly balanced and easy to make, they’re an ideal refreshing dessert for any occasion.
Ingredients
Units
Scale
Crust
- 12 full-sheet graham crackers (to yield 1 and 1/2 cups / 180g graham cracker crumbs)
- 6 Tablespoons (85g) unsalted butter, melted
- 1/4 cup (50g) granulated sugar
Filling
- 4 ounces (113g) full-fat brick cream cheese, softened to room temperature
- 4 large egg yolks
- 14-ounce (397g) can of sweetened condensed milk
- 1/2 cup (120ml) key lime juice
- 2 teaspoons lime zest (about 1 lime or 2 key limes)
Optional Garnish
- Whipped cream
- Lime slices
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Line a 9-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal of the bars. Set the pan aside.
- Make the Crust: Grind the full graham crackers into fine crumbs using a food processor, blender, or by crushing in a zip-top bag with a rolling pin. In a medium bowl, combine the graham cracker crumbs and granulated sugar. Stir in the melted butter until the mixture is thick and sandy, breaking up any large chunks. Press this mixture evenly into the bottom of the prepared pan.
- Bake the Crust: Bake the crust for 10 minutes until slightly toasted. Remove from the oven and let it cool for a few minutes while you prepare the filling.
- Prepare the Filling: Using a handheld or stand mixer with a paddle or whisk attachment, beat the cream cheese on medium-high speed for about 1 minute until smooth. Add the egg yolks and mix until combined, scraping down the bowl as needed. Beat in the sweetened condensed milk, key lime juice, and lime zest until fully incorporated. Finish with a hand whisk to ensure there are no lumps.
- Assemble and Bake: Pour the filling evenly over the warm crust. Bake for 18-20 minutes, or until the edges are set and the center is slightly jiggly.
- Cool and Chill: Remove the bars from the oven and cool on a wire rack for 30 minutes at room temperature. Refrigerate for at least 2-3 hours to allow the bars to fully set.
- Serve: Use the parchment paper overhang to lift the bars out of the pan. Cut into 16 squares and garnish with whipped cream, lime slices, or extra lime zest if desired. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
- These bars require only 7 ingredients and are a handheld version of classic key lime pie.
- Be sure to cool and thoroughly chill the bars before cutting to ensure clean squares and proper set texture.
- The graham cracker crust can be made from full crackers crushed finely or pre-packaged crumbs.
- For a decorative touch, pipe whipped cream using a star tip like Wilton 1M before serving.
- The bars keep well refrigerated up to 5 days, making them great for make-ahead desserts.
Nutrition
- Serving Size: 1 bar (1/16th of recipe)
- Calories: 270
- Sugar: 23g
- Sodium: 140mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg
