Key Lime Pie Bars with Graham Crust

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

Steps

1. 1 Preheat oven to 350°F (175°C). Line a 9x9 inch baking pan with parchment paper.
2. 2 Mix graham cracker crumbs, sugar, and melted butter in a bowl until combined. Press firmly into the prepared pan.
3. 3 Bake the crust for 10 minutes, then remove from the oven.
4. 4 Whisk together sweetened condensed milk, key lime juice, eggs, and lime zest in a large bowl until smooth.
5. 5 Pour the lime mixture over the hot crust.
6. 6 Bake for an additional 15-20 minutes, or until the filling is set.
7. 7 Cool completely at room temperature, then chill in the refrigerator for at least 2 hours.
8. 8 Lift the bars out using the parchment paper, cut into squares, and serve with whipped cream if desired.

Equipment

• 9x9 inch baking pan
• parchment paper
• mixing bowls
• whisk

Variations

• For a tropical twist, swirl in some shredded coconut into the filling before baking.

Substitutions

• If key limes are unavailable, substitute with regular lime juice, though the flavor will be slightly different.

Pairings

• Serve with a cup of strong coffee or a glass of chilled lemonade.

Nutrition

Tips

• Use fresh key limes if available for the brightest flavor.
• Ensure your filling is smooth to avoid any uncooked egg bits.

Storage

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

Freezing: Freeze for up to 2 months in an airtight container. Thaw overnight in the refrigerator.

Serving Suggestions

• Serve with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.

FAQ