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Key Lime Pie Bars without cream cheese.
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Key Lime Pie Bars

Key Lime Pie in bar cookie form.
Course Dessert
Cuisine American
Keyword 8 Inch Pan, Key Lime Pie Bars, Summer Desserts
Prep Time 15 minutes
Cook Time 24 minutes
Cooling Time and Chilling Time 6 hours
Total Time 6 hours 39 minutes
Servings 16 squares
Author Anna
Cost 5

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.