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Tart and creamy key lime pie in an easy-to-share bar form with a buttery graham cracker crust, silky lime filling, and whipped cream topping.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs (about 10 to 12 sheets, crushed)
  • 1/4 cup light brown sugar (granulated sugar can be substituted)
  • 6 tablespoons unsalted butter, melted
  • 1 pinch kosher salt (for crust)
  • 4 large egg yolks
  • 1 tablespoon finely grated key lime zest (plus extra for garnish)
  • 1 (14-ounce) can full-fat sweetened condensed milk
  • 1/2 cup fresh key lime juice (from about 15–20 key limes or 3–4 Persian limes; bottled key lime juice like Nellie & Joe’s can be used)
  • 1 pinch kosher salt (for filling)
  • 1 cup chilled heavy whipping cream
  • 2 tablespoons confectioners’ sugar
  • 1/2 teaspoon vanilla extract
  • Thin lime slices and extra zest for garnish (optional)

Instructions

  1. Preheat oven to 350°F. Line an 8×8-inch pan with parchment paper, leaving a 2-inch overhang on two opposite sides for easy lifting.
  2. In a medium bowl, combine graham cracker crumbs, light brown sugar, and kosher salt. Break up any brown sugar lumps.
  3. Add melted butter to the crumb mixture and mix well until evenly moistened, resembling wet sand.
  4. Press the crumb mixture firmly and evenly into the bottom (and corners) of the prepared pan using the flat bottom of a measuring cup.
  5. Bake crust for 8 to 10 minutes until it smells toasted and darkens slightly. Let cool slightly.
  6. While crust bakes, whisk egg yolks and lime zest in a medium bowl for about 2 minutes until pale and fragrant.
  7. Whisk in sweetened condensed milk until smooth, then add lime juice and kosher salt. Whisk again; the mixture will thicken.
  8. Let filling rest about 10 minutes while crust cools.
  9. Pour filling over cooled crust and smooth the surface with a spatula.
  10. Bake at 350°F for 15 to 20 minutes until edges are set and the center gently jiggles but is not liquid.
  11. Cool bars at room temperature on a wire rack for about 1 hour without cutting.
  12. Cover lightly and refrigerate for at least 4 hours or overnight to firm up for clean slicing.
  13. Using parchment overhang, lift chilled slab onto a cutting board.
  14. In a chilled bowl, whip heavy cream with an electric mixer until it begins to thicken. Add confectioners’ sugar and vanilla extract, then continue whipping to stiff peaks.
  15. Spread or dollop whipped cream over the chilled bars.
  16. Optional: Garnish with thin lime slices and extra zest.
  17. For clean cuts, warm a knife under hot water, wipe dry, and slice into 9 large bars or 16 smaller squares, wiping the knife between cuts.

Notes

Use a parchment sling to lift bars for easier and cleaner removal from the pan., Pack the crust firmly and evenly to ensure a stable base and prevent crumbs from falling apart., Zest limes before juicing to maximize aromatic oils and flavor., Look for set edges and a gently wobbly center to avoid overbaking or underbaking the filling., Chill for at least 4 hours; overnight is best for clean slicing and firm texture., Add whipped cream topping just before serving for best texture; bars can be made up to 2 days ahead without topping., Bars can be frozen (without whipped cream) for up to one month; thaw overnight before serving., Alternative toppings: toasted meringue or extra graham cracker crumbs; omit topping for a simpler finish with extra zest garnish., Use fresh key lime juice for best flavor, fresh Persian lime juice as a close substitute, or bottled key lime juice if necessary; avoid generic bottled lime juice due to harsh flavor.

Nutrition

Find it online: https://cookingcrumbs.com/key-lime-pie-bars/