Key Lime Pie Bars
Chilled key lime pie bars with a buttery graham crust and silky, sweet-tart lime filling that slices neatly for easy serving.
Equipment
- 8x8-inch baking pan
- Parchment paper
- Mixing bowls
- Measuring cups and spoons
- Microplane or fine grater (for zest)
- Citrus juicer
- Whisk
- Rubber spatula
- Food processor (optional for crust)
- Cooling rack
- Sharp knife for slicing
Ingredients
- 2 cups graham cracker crumbs
- 8 tbsp unsalted butter melted
- 2 tbsp granulated sugar for crust
- 1/4 tsp salt
- 1 can 14 oz sweetened condensed milk
- 4 large egg yolks
- 1/2 cup key lime juice
- 1 tbsp lime zest
- 1 tsp vanilla extract
- Whipped cream for serving (optional)
- Extra lime zest or lime slices for garnish (optional)
Instructions
- Prep the pan: Line an 8x8-inch pan with parchment, leaving overhang for easy lifting. Preheat oven to 350°F (175°C).
- Make the crust: Mix graham cracker crumbs, melted butter, sugar, and salt until it looks like wet sand.
- Bake the crust: Press firmly into the pan (use the bottom of a measuring cup). Bake 10 minutes, then cool 5 minutes.
- Mix the filling: Whisk condensed milk and egg yolks until smooth. Whisk in key lime juice, lime zest, and vanilla until glossy and slightly thickened.
- Bake again: Pour filling over warm crust. Bake 10–12 minutes, just until the center is set but still has a gentle jiggle.
- Cool properly: Cool on a rack to room temp, then chill at least 3 hours (overnight is even better).
- Slice cleanly: Lift out using parchment. Wipe knife between cuts for tidy edges.
- Serve: Top with whipped cream and a pinch of zest if you like.
Notes
- Key lime juice is ideal, but bottled key lime juice works well when fresh key limes are hard to find.
- Chill at least 3 hours for the best texture and easiest slicing.
- For extra tidy cuts, wipe the knife between slices.