Description
Silky Key Lime Pie Bars with a buttery graham cracker crust, tangy lime filling, and fluffy whipped topping. These bars offer a bright, smooth, and irresistible dessert.
Ingredients
- 2 1/4 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 cans (14 ounces each) sweetened condensed milk
- 3/4 cup key lime juice (fresh preferred)
- 1 tablespoon key lime zest
- 2 teaspoons vanilla extract
- 2/3 cup sour cream or plain yogurt
- 2 large egg yolks
- 1 1/2 cups heavy cream, cold
- 2 tablespoons granulated sugar
Instructions
- Preheat oven to 350°F. Line a 9×9-inch baking pan with two overlapping sheets of parchment paper, leaving overhang.
- Pulse graham crackers until finely ground. Add melted butter and mix until evenly moistened. Press firmly into the bottom of the prepared pan.
- Bake the crust for 8–10 minutes until lightly golden. Reduce oven temperature to 325°F.
- In a large bowl, whisk together sweetened condensed milk, key lime juice, lime zest, vanilla, and sour cream until smooth. Add egg yolks and whisk until fully combined.
- Pour filling over the baked crust. Tap the pan lightly to remove air bubbles.
- Bake for 17–18 minutes, until edges are set but the center still jiggles slightly.
- Let cool at room temperature, then refrigerate for at least 4 hours or overnight until firm.
- Beat cold heavy cream and sugar together until stiff peaks form. Spread evenly over chilled bars.
- Lift bars from the pan using parchment. Slice into squares with a sharp knife, wiping between cuts for clean edges.
Notes
- Store covered in the refrigerator for up to 4 days.
- Add whipped cream just before serving for the best texture.
- If you cannot find key limes, substitute regular limes, starting with slightly less juice and adjusting to taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American