Key Lime Bars
Key lime pie bars are made with a buttery graham cracker crust, a sweet creamy lime filling made with sweetened condensed milk and cream, and topped with fresh whipped cream.
Servings: 16
Ingredients
Graham Cracker Crust:
- 3 cups Graham Cracker Crumbs
- 3/4 cup Butter melted (may use salted or unsalted depending on if you want your crust to have a slightly salty taste)
- 3 Tablespoons Sugar
Key Lime Pie Filling:
- (2) 14-ounce cans Sweetened Condensed Milk
- 1 cup Heavy Cream
- 6 Egg Yolks large
- 3/4 cup Key Lime Juice or just lime juice
- 1 Tablespoon Key Lime Zest
Fresh Whipped Cream:
- 2 cups Heavy Cream
- 1/3 - 1/2 cup Powdered Sugar
Instructions
- Preheat oven to 350 degrees. Lightly spray a 9 x 13 pan with non-stick cooking spray. If you want a thicker bar, use a 9-inch square pan.
- To make the graham cracker crust: in a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Press the graham cracker mixture firmly into baking pan. Firmly press down with hands.
- Bake the crust for 7-8 minutes or until lightly golden. Let cool.
- Turn oven temperature down to 325 degrees.
- To make the filling: whisk together sweetened condensed milk, heavy cream, egg yolks, lime juice, and 2 teaspoons lime zest -- reserving 1 teaspoon of lime zest for garnish. Pour filling over cooled crust.
- Place the baking pan into a large pan to make a water bath. Pour enough water into the larger pan to come halfway up the sides of the smaller baking pan. Bake for 19-24 minutes at 325 degrees. The filling is done when it no longer jiggles in the center. Remove from water bath and set it on a rack to cool for 1 hour, then refrigerator until chilled.
- To make whipped cream: Beat whipping cream until soft peaks form. Add desired powdered sugar and whip for 30 seconds longer.
- Cut the bars into squares and serve chilled with a dollop of whipped cream and fresh lime zest.
- *Recipe adapted from Back in the Day Bakery Cookbook