Key Lime Pie Bars

Ingredients

For the Crust

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted

For the Filling

• 2 cans (14 ounces each) sweetened condensed milk
• 4 large egg yolks
• 3/4 cup key lime juice
• 1 tablespoon finely grated lime zest
• 1/4 teaspoon salt

For Serving

• Whipped cream
• Thin lime slices or extra zest

Substitutions

• Use regular Persian limes when Key limes are unavailable; the flavor will be slightly less floral.
• Use gluten-free graham crackers for a gluten-free crust.
• Use sweetened condensed coconut milk for a condensed-milk substitution (other dairy ingredients remain in the recipe), noting that the set may be softer.

Instructions

Step 2: Bake the crust

Mix graham crumbs, sugar, and butter. Press firmly into the pan and bake for 10 minutes.

Step 3: Mix the filling

Whisk condensed milk, yolks, lime juice, zest, and salt until smooth and slightly thickened.

Step 4: Bake

Pour over the warm crust and bake 14 to 16 minutes, until the center is set but still has a slight wobble.

Step 5: Chill and slice

Cool completely, then refrigerate at least 3 hours. Lift from the pan and cut into 16 bars.

How to Store Leftovers

Cool Key Lime Pie Bars completely, then refrigerate in a covered container for up to 4 days. Keep the container well sealed so the baked portion does not dry out.

How to Reheat

Reheating is not needed for Key Lime Pie Bars. Serve chilled, or let a refrigerated portion lose some of its chill before serving if that suits the recipe.

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, and substitutions.