Key lime pie is one of our all-time favorites, so I tend to default to making the pie. But Key Lime Pie Bars are great too. They're easy to put together, travel well, and are always appreciated by the citrus fans in the group -- especially if very tart, which these are. They're made with the basic ingredients of Key lime pie -- no sour cream, no cream cheese. Which is not to say I don't love those ingredients too, but I wanted to make a "condensed milk only" version.
Buttery Graham Cracker Crust
One thing that makes this recipe special is the stable, not-too-crumbly, buttery graham cracker crust. It has salted butter and the tiniest bit of cinnamon, which doesn't make it taste like the spice, but rather enhances the other flavors. The crust also holds together well, which you'll appreciate if carrying these to an event.
Condensed Milk, No Cream Cheese or Sour Cream in the Topping
Unlike some of the other great recipes, these bars do not contain cream cheese or sour cream. Instead, they're made the traditional way with sweetened condensed milk, egg yolks, and Key lime juice. The filling is smooth, creamy, and custard-like with a clean finish rather than the cheesecake-style texture that comes from adding dairy. It contrasts perfectly with the whipped cream topping.
Nellie and Joe's Key Lime Juice
I use fresh limes for the zest, but when it comes to Key lime juice, Nellie and Joe's is my pick. It's very tart and flavorful and relatively easy to find. Be sure to shake it well if starting with a fresh bottle. For the lime zest, use as much as you want, but in my opinion a full tablespoon is not too much.
Whipped Cream Topping
For the whipped cream, you have the option of whipping and sweetening your own or using Cool Whip. Whichever topping you choose, give the bars plenty of time to cool and chill before adding the topping. If you are carrying the bars to an event, you may want to put it on a few hours before. Another option is to put the whipped cream topping on as soon as the bars are firm and cold, freeze them, then slice while frozen and let thaw. Slicing while frozen gives you a clean cut, and if you've piped the cream on it will hold its shape.
Pan Size
The recipe calls for an 8-inch square pan. For a 9x13 inch pan, just double the ingredients. Bake the bars for about 15 minutes, at which point the lime topping will be barely set. Once they cool and chill, they'll be firm and easy to slice and carry. And also very tart!
Recipe
Key Lime Pie Bars
Ingredients
Graham Cracker Crust
- 1 ¼ cups graham cracker crumbs (10 sheets) (150 grams)
- ⅛ teaspoon cinnamon
- 3 tablespoons sugar
- 6 tablespoons salted butter, melted and cooled
Key Lime Filling
- 3 large egg yolks
- 1 can sweetened condensed milk (14 oz total)
- ½ cup plus 2 tablespoons bottled Key lime juice, Nellie & Joe's (170 grams)
- 1 tablespoon lime zest
Garnish
- 2-3 cups sweetened whipped cream of whipped topping
Instructions
- Preheat oven to 350 degrees F. Line an 8-inch metal baking pan with foil and spray foil with cooking spray.
- Mix together the graham cracker crumbs, cinnamon, sugar, and melted butter. If you used unsalted butter, add a big pinch of salt as well. Press into the pan as tightly as you can and bake at 350F for 10 minutes.
- In a mixing bowl, using an electric mixer on medium speed or a whisk, beat together condensed milk, egg yolks, lime juice and lime zest. Pour over the still-warm crust. Bake for about 14 to 16 minutes or until just barely set. If you have an instant read thermometer, the internal temp should top out between 170 and 175F.
- Let cool completely, then cover and chill until very cold, preferably overnight.
- Pipe or spread whipped cream over the top.
- Lift from pan and slice into bars.
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