Description
These Key Lime Pie Bars feature a buttery graham cracker crust with a creamy, tangy key lime filling. Perfectly balanced between sweet and tart, they make a refreshing dessert ideal for any occasion. The bars are easy to prepare with a prebaked crust and a smooth, luscious filling, chilled to perfect firmness before serving.
Ingredients
Crust
- 12 full-sheet graham crackers (to yield 1 1/2 cups or 180g graham cracker crumbs)
- 6 Tablespoons (85g) unsalted butter, melted
- 1/4 cup (50g) granulated sugar
Filling
- 4 ounces (113g) full-fat brick cream cheese, softened to room temperature
- 4 large egg yolks
- 14-ounce (397g) can sweetened condensed milk
- 1/2 cup (120ml) key lime juice
- 2 teaspoons lime zest (about 1 lime or 2 key limes)
Optional Garnish
- Whipped cream
- Lime slices
Instructions
- Preheat Oven: Preheat the oven to 350°F (177°C). Line a 9-inch square baking pan with parchment paper, leaving an overhang on the sides to later easily lift the bars out. Set aside.
- Make the Crust: Process the full graham crackers into fine crumbs using a food processor or crush manually using a zip-top bag and rolling pin. Mix the graham cracker crumbs with granulated sugar in a medium bowl, then stir in the melted butter until the mixture resembles wet sand. Press this mixture evenly into the bottom of the prepared pan, ensuring there are no large chunks.
- Prebake Crust: Bake the crust in the preheated oven for 10 minutes. Remove and allow to cool slightly while preparing the filling.
- Prepare Filling: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the softened cream cheese on medium-high speed until smooth, approximately 1 minute. Add the egg yolks and mix until combined, scraping down the sides as needed. Beat in the sweetened condensed milk, key lime juice, and lime zest until fully incorporated. Give the filling a final manual whisk to remove any remaining cream cheese lumps.
- Assemble and Bake: Pour the filling evenly over the warm prebaked crust. Bake for 18-20 minutes or until the edges are set and the center is slightly jiggly.
- Cool and Chill: Remove from the oven and place the pan on a wire rack to cool for 30 minutes at room temperature. Then refrigerate for at least 2-3 hours until fully chilled and set.
- Serve: Lift the bars out of the pan using the parchment overhang and cut into 16 squares. Garnish with whipped cream, lime slices, or extra lime zest if desired before serving.
- Storage: Store leftover bars in an airtight container in the refrigerator for up to 5 days.
Notes
- Using full-sheet graham crackers gives you the freshest crust crumbs compared to pre-packaged crumbs.
- Softening the cream cheese to room temperature prevents lumps in the filling.
- The filling should be slightly jiggly when baked to ensure a creamy texture after chilling.
- Parchment paper lining with an overhang makes removing the bars much easier and cleaner.
- Garnish can be customized with whipped cream piping and lime slices for presentation.
- Keep the bars refrigerated as the filling contains dairy and egg yolks.
- For a more intense lime flavor, you can use additional lime zest in the filling or as garnish.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
