Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 4 large egg yolks
- 1 (14 oz) can sweetened condensed milk
- ½ cup fresh key lime juice
- 1 tablespoon lime zest
- Powdered sugar for dusting (optional)
- Whipped cream for topping (optional)
Instructions
- Preheat your oven to 350°F (175°C). In a medium bowl, mix the graham cracker crumbs with melted butter until the mixture resembles wet sand. Press it firmly into the bottom of a greased baking dish, then bake for 10 minutes until golden. Let it cool completely before adding the filling.
- Whisk together the egg yolks and sweetened condensed milk in a large bowl until smooth. Add in the key lime juice and zest, mixing until well incorporated.
- Pour the mixture over the cooled crust and spread it evenly. Return to the oven and bake for an additional 15-20 minutes, just until it’s set but still slightly jiggly in the center. Remove it from the oven and allow it to cool completely.
- Refrigerate the bars for at least two hours. This step is crucial for enhancing the flavors and ensuring the filling firms up nicely.
- Cut the Key Lime Pie Bars into squares and dust with powdered sugar or top with fresh whipped cream for an extra touch. Garnish with lime slices or zest for presentation.
Notes
For a dairy-free version, use coconut cream instead of condensed milk. Swapping graham cracker crumbs for almond flour makes it gluten-free.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian