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Best Key Lime Pie Bars Recipe

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★★★★★

4.9 from 97 reviews

These Best Key Lime Pie Bars offer a perfectly tangy and creamy dessert with a buttery graham cracker crust, a zesty key lime filling, and a luxurious whipped cream topping. Easy to prepare and bake, they are a refreshing treat that captures the flavors of classic key lime pie in a convenient bar form.

Ingredients

Scale

Crust

  • 230g graham crackers (~16 full sheets)
  • 1/2 cup melted butter (113g)

Filling

  • 2 cans sweetened condensed milk (28oz total)
  • 3/4 cup key lime juice (180g)
  • 1 tbsp key lime zest (2–3 limes)
  • 2 tsp vanilla extract
  • 2/3 cup sour cream or yogurt (160g)
  • 2 egg yolks

Topping

  • 1 1/2 cups heavy cream, chilled (360g)
  • 2 tbsp granulated sugar

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350°F (conventional). Line a 9×9″ square baking pan with two perpendicular sheets of parchment paper, ensuring the paper extends above the sides to allow for easy removal of the bars later.
  2. Create Crust: Grind graham crackers finely using a food processor. Combine the crumbs with the melted butter until evenly mixed.
  3. Form Crust in Pan: Transfer the crumb mixture into the prepared pan. Press down firmly using the back of a spoon or measuring cup to form an even and compact crust layer at the bottom.
  4. Bake Crust: Bake the crust for about 8-10 minutes at 350°F. After baking, reduce the oven temperature to 325°F for the filling step.
  5. Prepare Limes: While crust is baking, zest and juice the key limes, aiming for about 1 tablespoon zest and 3/4 cup juice.
  6. Mix Filling Ingredients: In a bowl, whisk together key lime zest, key lime juice, sweetened condensed milk, vanilla extract, and sour cream or yogurt until fully combined. It’s recommended to start with 1/2 cup lime juice and 1.5 cans of sweetened condensed milk, then taste and adjust accordingly.
  7. Add Egg Yolks: Whisk in the egg yolks thoroughly to incorporate into the filling mixture.
  8. Pour Filling Over Crust: Transfer the filling onto the baked crust in the pan. Gently shake and tap the pan on the counter to release any trapped air bubbles.
  9. Bake Filling: Bake the assembled bars at 325°F for approximately 17-18 minutes until the edges look set but the center still jiggles slightly when shaken. The filling will fully set during chilling.
  10. Chill Bars: Refrigerate the bars for at least 4 hours or preferably overnight to allow the filling to firm up completely.
  11. Prepare Whipped Cream: Whisk chilled heavy cream together with sugar until stiff peaks form, being careful not to overmix.
  12. Top Bars: Spread the whipped cream evenly over the set filling in the pan.
  13. Remove and Slice: Lift the bars out of the pan using the parchment paper edges and transfer them to a serving board. Use a sharp knife to cut into squares.
  14. Serve and Enjoy: Serve the delightful key lime pie bars chilled for the best flavor and texture experience.

Notes

  • Use fresh key limes for the most authentic flavor, but bottled key lime juice can be a substitute in a pinch.
  • Adjust the sweetened condensed milk and key lime juice quantities carefully to balance sweetness and tartness to your preference.
  • Be sure not to overbake the filling; it should still jiggle slightly when done.
  • Whip the cream just until stiff peaks form to avoid turning it into butter.
  • Store leftover bars covered in the refrigerator for up to 3 days.

Keywords: key lime pie bars, key lime dessert, graham cracker crust, no-bake filling, easy dessert

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