Key Lime Pie Bars

• 1 1/2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1/4 cup granulated sugar
• 2 cans (14 oz each) sweetened condensed milk
• 1/2 cup key lime juice
• 2 large eggs, lightly beaten
• 1 teaspoon key lime zest
• 1 cup heavy cream

Steps

1. 1 Preheat oven to 350°F. Line a 9x13 inch pan with parchment paper.
2. 2 Mix graham cracker crumbs, melted butter, and 1/4 cup sugar; press into the prepared pan.
3. 3 Bake crust for 10 minutes, then let it cool on a wire rack.
4. 4 Whisk together sweetened condensed milk, key lime juice, eggs, and zest until smooth.
5. 5 Pour filling over the warm crust.
6. 6 Bake for 15 minutes, then chill in the fridge for at least 4 hours.
7. 7 Before serving, whip the heavy cream until stiff peaks form and spread over the chilled bars.

Equipment

• 9x13 inch baking pan
• mixing bowls
• whisk
• parchment paper

Variations

• Add a layer of passion fruit curd for a tropical twist.
• Use regular limes if key limes are unavailable.

Substitutions

• If sweetened condensed milk is not available, use a mix of milk and sugar, though the texture will differ.
• Substitute graham cracker crumbs with digestive biscuits for a UK twist.

Pairings

• Fresh berries
• Mint leaves for garnish

Nutrition

Tips

• For best results, use fresh key limes if available.
• Ensure the crust is evenly pressed for a uniform texture.

Storage

Store in an airtight container in the fridge for up to 5 days. Bring to room temperature before serving.

Freezing: Freeze for up to 2 months. Thaw overnight in the fridge before serving.

Serving Suggestions

• Serve with a sprinkle of extra lime zest.
• Pair with a cup of hot coffee for a zesty contrast.

FAQ