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Key Lime Pie Bars

Delightfully tangy and sweet, these elevated key lime pie bars feature a buttery graham cracker base, a zesty citrus filling, and a luscious whipped cream topping for a refreshing dessert that’s both rich and light.
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Prep Time 30 minutes
Cook Time 35 minutes
Chill time 4 hours
Total Time 5 hours 5 minutes

Ingredients
  

For the crust:

  • 2 tablespoons unsalted butter melted
  • 1 cup graham cracker crumbs approximately 8 full crackers, finely ground
  • ¼ cup light brown sugar

For the filling:

  • 6 egg yolks
  • 1 cup key lime juice
  • 1 tablespoon freshly grated lime zest
  • 1¾ cups sweetened condensed milk approximately 1½ cans or 21 ounces

For the topping:

  • 1 teaspoon vanilla extract
  • 1 cup heavy cream
  • Lime zest for garnish (optional)
  • 1 tablespoon granulated sugar

Instructions
 

  • Preheat the oven to 300°F. Prepare an 8x8-inch square baking dish by lining it with foil.
  • In a small mixing bowl, combine the graham cracker crumbs with the brown sugar and melted butter, stirring until the mixture resembles damp sand. Press the mixture evenly into the base of the prepared pan. Bake for 12 to 15 minutes until lightly golden and firm. Let the crust cool thoroughly.
  • In a separate bowl, whisk the sweetened condensed milk with the egg yolks, lime juice, and lime zest until the mixture is smooth and unified. Carefully pour the filling over the cooled crust, spreading evenly.
  • Return the pan to the oven and bake for 30 to 40 minutes, or until the center is just set with a slight jiggle. Transfer to a wire rack and allow the bars to cool completely, about 2 hours.
  • To prepare the topping, beat the heavy cream with the sugar and vanilla extract using an electric mixer on medium-high speed until stiff peaks form. Spread the whipped topping smoothly over the cooled bars. Garnish with lime zest if desired. Cover and chill for a minimum of 2 hours prior to serving. Use the foil lining to lift the bars out for slicing.
  • Bars can be stored in the refrigerator, covered, for up to three days.

Notes

If key lime juice is unavailable, regular fresh lime juice may be substituted with equally delicious results. Avoid bottled lime juice for optimal flavor. Leftover sweetened condensed milk can be used to craft a Vietnamese iced coffee.