Easy Key Lime Pie Bars
Total Time
3 hours, 30 minutes
Prep Time
15 minutes
Cook Time
30 minutes
Rating
4.9 out of 5 stars
(43)
Ingredients
16 bars
- 12 full-sheet graham crackers (to yield 1 and 1/2 cups (180g) graham cracker crumbs)
- 6 Tablespoons (85g) unsalted butter, melted
- 1/4 cup (50g) granulated sugar
- 4 ounces (113g) full-fat brick cream cheese, softened to room temperature
- 4 large egg yolks
- 14-ounce (397g) can of sweetened condensed milk
- 1/2 cup (120ml) key lime juice
- 2 teaspoons lime zest (about 1 lime or 2 key limes)
- optional for garnish: whipped cream and lime slices
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Preparation
Step 1
Preheat oven to 350°F (177°C). Line a 9-inch square baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out of the pan. Set aside.
Step 2
Make the crust: If starting with full graham crackers, use a food processor or blender to grind them into fine crumbs. You can also place them in a zip-top bag and crush them with a rolling pin. Stir the graham cracker crumbs and granulated sugar together in a medium bowl, then stir in the melted butter. The mixture will be thick, coarse, and sandy. Press into the bottom of the lined pan.
Step 3
Prebake crust: Bake the crust for 10 minutes. Cool for a few minutes as you prepare the filling.
Step 4
Make the filling: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese on medium-high speed until smooth, about 1 minute. Beat in the egg yolks. Scrape down the sides of the bowl as needed. Beat in the sweetened condensed milk, key lime juice, and lime zest until combined. After mixing, give it a final whisk by hand to ensure there are no cream cheese lumps at the bottom of the bowl. Pour/spoon filling evenly onto the warm crust.
Step 5
Bake for about 18-20 minutes, or until the edges of the bars appear set and the center is only slightly jiggly.
Step 6
Remove from the oven and allow to cool for 30 minutes at room temperature on a wire rack, then chill in the refrigerator for at least 2-3 hours.
Step 7
Lift the parchment paper out of the pan and cut into squares. Garnish with whipped cream, lime slices, and/or extra lime zest if desired.
Step 8
The bars stay fresh in an airtight container in the refrigerator for up to 5 days.
Step 9
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Chef's notes
Make Ahead & Freezing Instructions:
You can freeze the bars for up to 3 months. Thaw overnight in the refrigerator before serving.
Non-US Readers:
Use 200g ground digestive biscuit crumbs instead of graham crackers, and adjust sugar as needed.
Gingersnap Crust:
Combine 2 cups (240g) finely crushed crunchy gingersnap cookies with 3 Tablespoons melted salted butter.
