Key Lime Pie Bars (Printer-friendly)

Tangy, creamy bars with buttery graham cracker crust and luscious key lime filling. Easy, refreshing dessert perfect for any occasion.

# What You’ll Need:

→ Crust

01 - 1 1/2 cups graham cracker crumbs
02 - 1/3 cup granulated sugar
03 - 1/2 cup unsalted butter, melted

→ Filling

04 - 4 large egg yolks
05 - 1 can (14 oz) sweetened condensed milk
06 - 1/2 cup key lime juice
07 - 1 tablespoon key lime zest

→ Topping

08 - 1 cup heavy whipping cream
09 - 2 tablespoons powdered sugar
10 - Zest of 1 key lime

# How to Make It:

01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, allowing overhang on sides for easy removal.
02 - Combine graham cracker crumbs, sugar, and melted butter in a medium bowl. Press mixture firmly and evenly into the bottom of the prepared pan.
03 - Bake crust for 8-10 minutes until lightly golden. Remove from oven and let cool while preparing filling.
04 - Whisk together egg yolks and sweetened condensed milk in a large bowl until smooth. Add key lime juice and zest, whisking until fully combined.
05 - Pour filling over cooled crust and smooth the top with a spatula.
06 - Bake for 15-18 minutes until center is just set but still slightly jiggly when gently shaken.
07 - Cool to room temperature, then refrigerate for at least 1 hour before slicing.
08 - Whip heavy cream and powdered sugar until stiff peaks form. Spread or pipe over chilled bars and sprinkle with key lime zest before serving.

# Expert Tips:

01 -
  • The balance between tangy and sweet hits that perfect spot where you want to keep eating just one more square
  • You get all the creamy key lime pie satisfaction without the stress of a traditional pie crust
02 -
  • The center should still have a slight wobble when you pull it from the oven because it keeps cooking as it cools
  • Room temperature eggs prevent the filling from curdling and incorporate more evenly
03 -
  • Key limes have more seeds than regular limes so strain your juice if you want perfectly smooth filling
  • The whipped topping can be made a day ahead but add it right before serving for the best texture

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