Key Lime Pie Bars
Creamy, tangy key lime pie filling atop a buttery graham cracker crust, baked into easy-to-cut bars perfect for any occasion.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 cups graham cracker crumbs
- 0.333 cup granulated sugar
- 0.5 cup unsalted butter, melted
- 14 oz sweetened condensed milk 1 can
- 0.75 cup key lime juice freshly squeezed preferred
- 2 key limes lime zest
- 1 large egg yolk
- whipped cream or meringue for topping, optional
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving overhang on sides.
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of the prepared pan to form an even crust.
- Bake crust for 10 minutes, then remove from oven and let cool slightly while preparing filling.
- In a large bowl, whisk together sweetened condensed milk, key lime juice, lime zest, and egg yolk until smooth and well combined.
- Pour filling over warm crust and spread evenly. Return to oven and bake for 20–25 minutes, or until set around the edges but still slightly jiggly in the center.
- Remove from oven and cool completely at room temperature, then refrigerate for at least 2 hours before cutting into bars.
- Optional: Top with whipped cream or meringue before serving.
Notes
For best flavor, use freshly squeezed key lime juice and zest. Store leftovers covered in the refrigerator for up to 5 days.