Key Lime Pie Bars
Sweet and tangy lime bars with a delicious crust
Ingredients
Graham Cracker Crust:
- 1 Sleeve of Graham Crackers about 8 crackers, crumbled
- 1/4 Cup Granulated Sugar
- 1 Stick Unsalted Butter melted
- 1 tsp Salt
Key Lime Pie Custard:
- 3 Egg Yolks
- 1/2 Cup Freshly Squeezed Lime Juice Key limes or regular limes
- 1 Can Sweetened Condensed Milk 14 oz
- 1 Tbsp Lime Zest extra for topping
Whipped Cream Topping:
- 1 Cup Heavy Whipping Cream
- 3 Tbsp Powdered Sugar
- 1 tsp Vanilla Extract
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line an 8×8 or 9×9 baking dish with parchment paper and spray with non-stick cooking spray.
- Place the graham crackers in a food processor or a ziplock bag and crush them into coarse crumbs.
- In a bowl, combine the graham cracker crumbs, granulated sugar, melted butter, and salt. Mix until well combined.
- Press the crust mixture into the prepared baking dish using the bottom of a glass or a measuring cup. Press the crust up the sides of the pan about 1 inch.
- For the Key Lime Pie Custard, whisk the egg yolks in a medium bowl. Add the lime juice, sweetened condensed milk, and lime zest. Mix well until fully combined. Pour the custard mixture into the prepared crust.
- Bake the pie in the preheated oven for 10-12 minutes. The custard should be set and not browned, but it should still have a slight jiggle to it.
- Once out of the oven, let the pie cool completely. Cover it with plastic wrap and refrigerate for at least two hours or overnight for the best results.
- After chilling, remove the pie from the parchment paper and cut it into bars. Top each bar with whipped cream and a sprinkle of fresh lime zest.
Whipped Topping:
- Using the whisk attachment, whip the heavy whipping cream on high speed until soft peaks form, which should take about 5-7 minutes.
- Gently fold in the powdered sugar and vanilla extract.
- Enjoy the delicious Key Lime Pie Bars with a dollop of whipped cream on top!