Key Lime Pie Bars
These Key Lime Pie Bars bring the refreshing taste of classic key lime pie into easy-to-handle bar form, perfect for sharing or enjoying quietly.
Ingredients
For the crust
- 24 pieces graham crackers or about 1 ½ cups graham cracker crumbs
- 2 tablespoons light brown sugar adds sweetness and moisture
- ⅓ cup unsalted butter adds richness and binds crust
For the filling
- ¾ cup sweetened condensed milk provides creaminess and sweetness
- 1 large whole egg adds structure
- 2 large egg yolks adds richness and creaminess
- 1 teaspoon pure vanilla extract enhances overall flavor
- ½ cup lime juice provides essential tartness
- ⅓ cup full fat yogurt for creaminess and tang
- Zest of 1 lime lime zest adds aromatic citrus flavor
- ¼ cup granulated sugar sweetens the filling
For the topping
- 1 cup cold heavy cream for making whipped cream topping
- 1 tablespoon powdered sugar sweetens whipped cream
- to taste lime zest for garnish
Instructions
Preparation of the Crust
- Crush graham crackers into fine crumbs using a rolling pin or food processor until you have about 1 ½ cups.
- Combine crumbs with brown sugar and melted butter, mixing until it resembles wet sand. Press into a greased 9x9-inch baking pan.
Preparation of the Filling
- In a mixing bowl, combine sweetened condensed milk, whole egg, egg yolks, vanilla extract, lime juice, yogurt, and granulated sugar.
- Whisk until smooth and without lumps, ensuring a well-integrated mixture.
Baking
- Pour the filling over the prepared crust and spread evenly.
- Bake in a preheated oven until set around the edges but slightly jiggly in the center, about 20-25 minutes. Let cool on a wire rack, then refrigerate for a few hours.
Whipped Cream Topping
- In a clean mixing bowl, beat cold heavy cream until it starts to thicken.
- Add powdered sugar and continue beating until stiff peaks form. Spread over chilled bars.
- Garnish with additional lime zest for a fresh finish.
Serving
- Slice the bars into squares or rectangles, displaying distinct layers of crust, filling, and topping.
Notes
Store in the fridge for up to five days or freeze for up to three months.