Easy, creamy, and delicious key lime pie bars. Perfect for the warmer weather!
Course Dessert
Cuisine American
Keyword 30-minute, Dessert, Keylime, Pie
Prep Time 18 minutesminutes
Cook Time 12 minutesminutes
Total Time 30 minutesminutes
Ingredients
Graham Cracker Crust
1Sleeveof Graham Crackers(about 8 crackers, crumbled)
1/4CupGranulated Sugar
1StickUnsalted, Buttermelted
1tspSalt
Key Lime Pie Custard
3Egg, Yolks
1/2CupLime JuiceFreshly Squeezed (Can be key limes or limes)
1CanSweetened Condensed Milk14 oz
1TbspLime Zestextra for topping
Whipped Cream
1CupHeavy Whipped Cream
3TbspPowder Sugar
1tspVanilla Extract
Instructions
Preheat your oven to 350 degrees. Line a 8×8 or 9×9 with parchment paper. Spray with non-stick cooking spray.
Add your graham crackers to a food processor or zip lock bag and turn into coarse crumbs.
Add all the ingredients for the graham cracker crust into a bowl and mix together.
Dump crust into your prepared baking dish. Take the bottom of a glass or measuring cup and press the curst into the pan. Press the crust up the side of the pan 1 inch.
Key Lime Pie Custard
Add egg yolks to a medium bowl and whisk. Add in the rest of your custard ingredients and whisk together. Pour onto of your crust.
Bake for 10-12 minutes. The custard should not brown but still have a little wiggly to it.
Once out of the oven, let pie completely cool. Cover with plastic wrap and let it chill in the refrigerator for at least two hours. Overnight for the best results.
After pie has chilled, remove from parchment paper. Cut into bars. Top with whipped cream and some fresh lime zest.
Whipped Topping
With the whisk attachment, add heavy whipping cream to the bowl. Whip on high till you get soft peaks. About 5-7 minutes. Fold in powder sugar and vanilla extract.