Description
The perfect combination of creamy, sweet + tart! These Key Lime Pie Bars are the perfect warm-weather dessert.
Ingredients
Scale
For the crust:
- 1 1/2 cups Graham Cracker
- 1/4 cup Granulated Sugar
- 4 Tbsp. Butter – melted
- Pinch of Salt
For the filling:
- 2 14oz. cans Sweetened Condensed Milk
- 1/2 cup Sour Cream
- 1 cup Lime Juice
- 2 Yolks
- 2 Tbsp. Lime Zest
For the whipped cream:
- 1 cup Heavy Cream
- 2 Tbsp. Powdered Sugar
Instructions
- Preheat your oven to 350-degrees.
- Line an 8×8-inch cake pan with parchment paper and spray liberally with nonstick spray. (You can also use a 9-inch pie tin instead if you just want to make a traditional pie.)
- Using a food processor, pulse together the graham crackers, sugar, and salt until you have nice small crumbs. Add the melted butter and pulse until combined.
- Press this mixture into your prepared pan.
- Bake the crust for 6 minutes at 350-degrees.
- Whisk together the sweetened condensed milk, sour cream, juice, zest, and egg yolks until smooth.
- Pour this mixture over your baked crust.
- Bake for 10 – 12 minutes at 350-degrees. The filling will still be a little jiggly when you remove it from the oven – that is perfectly fine!
- Allow the bars to cool to room temperature, and then place them in your fridge to chill and finish setting up.
- Allow the bars to chill and firm up in the fridge for at least 2 hours, but preferably overnight.
- Whip together the heavy cream and powdered sugar until fluffy.
- Top bars with whipped cream and more lime zest.
- Using the parchment paper that is sticking up along the sides of the bars, very carefully lift the bars out of the pan BEFORE cutting them into pieces. They may stick a little so just go slowly and be gentle. Be sure to pull up evenly so that you don’t squish them.
- Place the bars on a cutting board and slice into squares. Enjoy!
Keywords: Key Lime, Pie, Bars, Lime, Citrus, Dessert, Key Lime Pie