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Creamy Key Lime Pie Bars

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These creamy Key Lime Pie Bars feature a tangy, silky custard filling made with fresh key lime juice on a buttery, crumbly graham cracker crust. Perfect for a refreshing summer dessert that’s quick and easy to make.

Ingredients

Scale
  • 1 1/2 cups (150g) graham cracker crumbs
  • 1/3 cup (67g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, melted
  • 1/4 teaspoon salt
  • 3 large eggs, room temperature
  • 1 can (14 oz / 396g) sweetened condensed milk
  • 1/2 cup (120ml) fresh key lime juice (about 25–30 key limes)
  • 1 tablespoon grated lime zest
  • 1/4 teaspoon salt
  • Optional toppings: whipped cream or lightly sweetened whipped topping, lime slices or zest curls for garnish

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) square baking pan with parchment paper, leaving some overhang for easy removal.
  2. In a medium bowl, combine graham cracker crumbs, granulated sugar, and salt. Pour in melted unsalted butter and stir until the mixture resembles wet sand.
  3. Press the crust mixture firmly into the bottom of the prepared pan using the bottom of a glass or your fingers to compact it evenly.
  4. Bake the crust for 8-10 minutes until golden and fragrant. Remove and let cool slightly.
  5. In a large bowl, whisk the eggs until frothy (about 1 minute). Slowly whisk in the sweetened condensed milk until smooth and creamy.
  6. Add fresh key lime juice, grated lime zest, and salt. Whisk gently just to combine, avoiding overmixing.
  7. Pour the filling over the warm crust and spread evenly with a spatula. Don’t worry about tiny bubbles or uneven spots.
  8. Bake for 15-18 minutes until the filling is set but still slightly jiggly in the center. A toothpick inserted near the center should come out mostly clean.
  9. Cool the bars completely at room temperature, then refrigerate for at least 2 hours or overnight for best results.
  10. Slice into bars using a sharp knife warmed in hot water and wiped between cuts for clean edges.
  11. Serve chilled, topped with whipped cream and a little extra lime zest or a thin slice of lime.

Notes

Use room temperature eggs for a smooth filling. Press crust firmly to prevent crumbling. Do not overbake the filling to avoid cracks or rubbery texture. Chill bars thoroughly before slicing. Use a sharp knife warmed in hot water for clean cuts. Strain lime juice for extra smoothness if desired. Can substitute regular lime juice if key limes are unavailable. For dairy-free, use vegan butter and coconut condensed milk.

Nutrition

Keywords: key lime pie bars, creamy key lime bars, graham cracker crust, summer dessert, easy dessert, tangy dessert, lime bars

Find it online: https://blingbite.com/creamy-key-lime-pie-bars-recipe-easy-homemade-graham-cracker-crust/