Print

Creamy Key Lime Pie Bars

creamy key lime pie bars - featured image
Print Recipe

These creamy key lime pie bars offer a simple yet unforgettable tangy dessert with a buttery crust and luscious filling, perfect for any occasion.

Ingredients

Scale
  • 1 ½ cups (150g) graham cracker crumbs
  • ⅓ cup (67g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, melted
  • 3 large eggs, room temperature
  • 1 can (14 oz / 396g) sweetened condensed milk
  • ½ cup (120ml) fresh key lime juice
  • 1 tablespoon finely grated lime zest
  • ½ teaspoon pure vanilla extract (optional)
  • ⅓ cup (80ml) heavy cream, whipped to soft peaks
  • Optional garnish: extra lime zest or thin lime slices
  • Optional garnish: powdered sugar for dusting

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 lifting.
  2. In a medium bowl, combine graham cracker crumbs and granulated sugar. Pour in melted butter and mix until crumbs are evenly coated and resemble wet sand.
  3. Press the crust mixture firmly and evenly into the bottom of the prepared pan. Use the back of a spoon or flat-bottom glass to compact it well.
  4. Bake the crust for 10 minutes or until edges turn golden brown. Remove from oven and let cool completely.
  5. In a large bowl, whisk eggs until pale and slightly frothy, about 1 minute. Add sweetened condensed milk, fresh key lime juice, lime zest, and vanilla extract. Whisk until smooth and creamy.
  6. In a separate bowl, whip heavy cream to soft peaks.
  7. Gently fold the whipped cream into the lime mixture using a spatula, being careful not to overmix.
  8. Pour the filling over the cooled crust and spread evenly with a spatula.
  9. Bake at 350°F (175°C) for 15-18 minutes, until edges are set but center jiggles slightly.
  10. Remove from oven and cool to room temperature on a wire rack. Cover and refrigerate for at least 3 hours or overnight.
  11. Lift bars out using parchment paper overhang. Slice into 12 squares with a sharp knife, wiping the knife clean between cuts.
  12. Garnish with extra lime zest or thin lime slices and a dusting of powdered sugar if desired.

Notes

Do not rush chilling; overnight chilling yields the best texture. Fold whipped cream gently to keep filling airy. Use fresh lime zest avoiding white pith for best flavor. Press crust firmly before baking to avoid crumbliness. Use a sharp knife warmed under hot water for clean slices.

Nutrition

Keywords: key lime pie bars, creamy dessert, easy dessert, tangy dessert, lime bars, homemade dessert, quick dessert

Find it online: https://blingbite.com/creamy-key-lime-pie-bars-recipe-easy-homemade-tangy-dessert/