Key Lime Pie Bars
A tangy, creamy dessert with a buttery graham cracker crust, these Key Lime Pie Bars are a perfect balance of sweet and citrusy flavors in a convenient bar form.
Equipment
- 9x9-inch Baking Dish
- Parchment Paper
- Mixing Bowls
- Whisk
- Citrus Juicer
- Microplane Zester
Ingredients
Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs about 10 full sheets
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter melted
- 1/4 tsp salt
Key Lime Filling
- 1 can sweetened condensed milk 14 oz
- 4 egg yolks
- 1/2 cup fresh key lime juice about 12-14 key limes
- 1 tbsp key lime zest
- 1 tsp pure vanilla extract optional
- 1/4 tsp salt
Optional Garnishes
- whipped cream
- lime zest
- toasted coconut flakes
Instructions
- Preheat the oven to 350°F (175°C) and line a 9×9-inch baking dish with parchment paper.
- In a medium bowl, mix graham cracker crumbs, sugar, and salt. Stir in melted butter until the mixture resembles damp sand.
- Press the crust mixture firmly into the bottom of the baking dish. Bake for 8-10 minutes until lightly golden. Let cool slightly.
- In another bowl, whisk the egg yolks until smooth. Slowly add sweetened condensed milk, whisking until incorporated.
- Mix in key lime juice, zest, vanilla extract (if using), and salt until smooth.
- Pour the filling over the pre-baked crust and smooth the top with a spatula.
- Bake at 350°F (175°C) for 15-18 minutes, or until the center is set but slightly jiggly.
- Remove from the oven and let cool at room temperature for 30 minutes.
- Transfer to the refrigerator and chill for at least 3 hours (or overnight) before slicing.
- Once fully chilled, lift the bars from the pan using the parchment paper. Slice into squares and garnish with whipped cream, lime zest, or toasted coconut flakes.
Notes
For a gluten-free version, use gluten-free graham crackers. To mimic the flavor of key limes if using regular limes, mix in a bit of lemon juice.