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Key Lime Pie Bars Recipe

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4.3 from 12 reviews

These perfectly tart and tangy key lime pie bars combine a crunchy vanilla wafer crust with a creamy, zesty key lime filling and a light whipped cream topping. They are quick to prepare and chilled to perfection, making them an ideal refreshing dessert for warm days or any occasion where you want a delicious citrus treat.

  • Total Time: 55 minutes
  • Yield: 16 squares

Ingredients

Cookie Crust

  • 2 cups vanilla wafer cookies, finely ground (250 g)
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons light brown sugar

Key Lime Pie Filling

  • 1 tablespoon lime zest, packed (6–7 key limes)
  • 5 large egg yolks
  • 22 ounces sweetened condensed milk (1 14-ounce can and 3/4 cup from 2nd can)
  • 1 cup freshly squeezed lime juice

Whipped Cream Topping

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar

Instructions

  1. Prepare the Cookie Crust: Adjust your oven rack to the middle position and preheat the oven to 350˚F. Line an 8×8 inch pan with parchment paper, letting the paper hang over the sides for easy removal later. Finely grind the vanilla wafer cookies in a food processor until they look like fine crumbs.
  2. Mix Crust Ingredients: In a medium bowl, combine the ground vanilla wafers, melted butter, and light brown sugar. Mix until the texture resembles wet sand. Transfer the mixture into the prepared pan and press it evenly using the flat side of a spatula.
  3. Bake the Crust: Bake the crust for 13 to 15 minutes until golden. Remove it from the oven and let it cool for about 30 minutes on the counter.
  4. Make the Filling: In a large bowl, add the egg yolks and lime zest. Use a hand mixer on medium speed to beat for 4-5 minutes until the mixture lightens in color and thickens. Add the sweetened condensed milk and beat for another 3 minutes.
  5. Add Lime Juice: Whisk the fresh lime juice into the egg and condensed milk mixture until evenly combined.
  6. Bake the Filling: Pour the filling over the cooled cookie crust and bake for 15–17 minutes. The filling should be set but still slightly jiggle when the pan is gently shaken. Remove from the oven and cool on the counter for 30 minutes, then chill in the refrigerator for at least 3 hours or overnight.
  7. Prepare the Whipped Cream Topping: In a large bowl, beat the heavy whipping cream and powdered sugar with a hand mixer until stiff peaks form. Finish whisking gently by hand without overmixing.
  8. Assemble and Chill: Spread the whipped cream evenly over the chilled lime custard using an offset spatula. Chill the assembled bars in the refrigerator for at least 30 minutes before slicing.
  9. Serve: Use the parchment overhang to lift the bars from the pan. Slice into 16 squares with a sharp knife, wiping the knife clean with warm water and drying between each slice for clean cuts.

Notes

  • For best flavor, use fresh key limes if possible; bottled lime juice won’t provide the same tanginess.
  • Allow the bars to chill overnight for the best texture and flavor melding.
  • Press the crust firmly and evenly to prevent it from crumbling when cutting.
  • Be careful not to overbake the filling; it should still have a slight jiggle to keep it creamy.
  • Use parchment paper to easily lift out the entire slab from the pan without breaking.
  • Store leftovers covered in the refrigerator for up to 3 days.
  • Author: Daisy
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Category: Bars & Brownies
  • Method: Baking
  • Cuisine: American

Find it online: https://dishiary.com/key-lime-pie-bars-recipe/