Easy Key Lime Pie Bars

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.

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.

Prebake crust: Bake the crust for 10 minutes. Cool for a few minutes as you prepare the filling.

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.

Bake for about 18-20 minutes, or until the edges of the bars appear set and the center is only slightly jiggly.

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.

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.

The bars stay fresh in an airtight container in the refrigerator for up to 5 days.