Key Lime Pie Bars

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The flavors of Key Lime Pie are some of my favorites. Graham Cracker crust.  Sweet lime filling.  Whipped cream.  All of it cold on your tongue and full of zingy lime freshness.  Now imagine those flavors delivered with the ease of a bar. Not a pie pan in sight. Welcome to Key Lime Pie Bars!

I would consider these Key Lime Pie Bars insanely simple. The filling has three ingredients. The crust is pressed into the bottom of the pan. And the whipped cream takes less than a minute. Perhaps their simplicity is a contributing factor to why I love them so much, because if you have the short list of ingredients, the execution is a snap. In fact, they are so simple, you might even begin looking for opportunities to throw together a batch.  

“Can I interest you in a homemade Key Lime Pie Bar?  I just happen to have them on hand.”  

Look at you.  Working that homemade dessert like a boss.

To help you know exactly how to execute these bars from start to finish, I created a casual video for you and am sharing it below! In the video I walk through the process and point out the main points you need to know to succeed at Key Lime Pie Bars, even if it is your first time making them.

I hope you enjoy!

Key Lime Pie Bars

yield:  12 large bars

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Ingredients

For the crust…

• 2 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 1/2 cup 1 stick unsalted butter, melted

For the filling…

• 3 egg yolks
• 3 14- oz cans sweetened condensed milk (i.e., Eagle brand milk)
• 1 1/2 cups freshly squeezed lime juice

For the whipped cream…

• 2 cups heavy cream
• 1/2 cup confectioner’s sugar

Instructions

• Preheat oven to 350 degrees.
• To make the crust, combine the graham cracker crumbs and granulated sugar in a medium bowl.  Add the melted butter and stir until combined.  Use your hands to press the crumbs firmly into the bottom of a 9X13 metal pan.
• For the filling, combine the egg yolks, sweetened condensed milk, and lime juice in a large bowl.  Whisk until completely smooth.  Pour the filling on top of the graham cracker crust.  Bake the bars for a minimum of 20  minutes, but up to 30 minutes.
• To tell if the bars are done, give the pan a gentle shake.  If you see the center jiggle as though it is not set, continue to let them cook.  If the center of your pan seems solid and set when you jiggle it, then they are finished cooking.  Remove them from the oven.
• Cool on the counter for 15-20 minutes, and then chill in the fridge until completely cold all the way through.  This will take several hours, or can be done overnight.
• To make the whipped cream, combine the cold heavy cream and the confectioner’s sugar in the bowl of a stand mixer fitted with the whisk attachment and whip on high until stiff peaks form.
• Cut the cold bars into portions and slather them with the fresh whipped cream.  Store the bars in the fridge.

Photographs by Elizabeth McLaurin