Description
These Key Lime Pie Bars offer a creamy and tangy treat with a simple graham cracker crust. Perfect as a handheld version of the classic pie, they combine smooth cream cheese, zesty key lime, and a sweetened condensed milk filling baked to perfection. Easy to make and chill, they are ideal for gatherings or a refreshing dessert.
Ingredients
Units
Scale
Crust
- 12 full-sheet graham crackers (to yield 1 and 1/2 cups or 180g graham cracker crumbs)
- 6 Tablespoons (85g) unsalted butter, melted
- 1/4 cup (50g) granulated sugar
Filling
- 4 ounces (113g) full-fat brick cream cheese, softened to room temperature
- 4 large egg yolks
- 14-ounce (397g) can sweetened condensed milk
- 1/2 cup (120ml) key lime juice
- 2 teaspoons lime zest (about 1 lime or 2 key limes)
Optional Garnish
- Whipped cream
- Lime slices
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Line a 9-inch square baking pan with parchment paper, making sure to leave an overhang on the sides to help lift the bars out easily after baking. Set aside.
- Make the Crust: Grind the full graham crackers into fine crumbs using a food processor or blender, or crush them by hand with a rolling pin inside a zip-top bag. In a medium bowl, combine the graham cracker crumbs with granulated sugar, then stir in the melted butter until the mixture is thick and sandy with no large chunks. Press this mixture firmly into the bottom of the lined pan to form an even crust.
- Bake the Crust: Bake the crust in the preheated oven for 10 minutes. Once done, remove and allow it to cool for a few minutes while you prepare the filling.
- Prepare the Filling: Using a handheld or stand mixer with a paddle or whisk attachment, beat the softened cream cheese on medium-high speed until smooth, about 1 minute. Add the egg yolks and beat until combined, scraping the bowl sides as needed. Mix in the sweetened condensed milk, key lime juice, and lime zest until completely incorporated. Finish by whisking the filling by hand to ensure there are no lumps.
- Assemble and Bake Bars: Pour the filling evenly over the warm crust. Bake for 18-20 minutes, or until the edges are set and the center is just slightly jiggly to the touch.
- Cool and Chill: Remove the bars from the oven and cool them at room temperature on a wire rack for 30 minutes. Then refrigerate for at least 2-3 hours to fully set.
- Serve and Garnish: Using the parchment overhang, lift the bars out of the pan and cut into 16 squares. Optionally, garnish with whipped cream and lime slices or additional lime zest before serving.
- Storage: Store leftover bars in an airtight container in the refrigerator for up to 5 days to maintain freshness.
Notes
- Only 7 ingredients are needed for these simple yet delicious key lime pie bars.
- The graham cracker crust provides a crunchy, sweet base that perfectly complements the creamy filling.
- Cooling and chilling the bars before slicing is essential for clean cuts and the right texture.
- Use fresh key lime juice and zest for the best authentic flavor.
- Bars can be garnished with whipped cream and lime slices for an elegant presentation.
- Keeping bars refrigerated enhances their texture and flavor, ensuring they stay fresh up to 5 days.
Nutrition
- Serving Size: 1 bar (approximate)
- Calories: 280
- Sugar: 22g
- Sodium: 130mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg
