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Creamy Key Lime Pie Bars Easy Homemade Recipe with Graham Cracker Crust

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These creamy key lime pie bars feature a buttery graham cracker shortbread crust and a smooth, tangy key lime filling. Perfect for a quick, refreshing dessert that balances tart and sweet flavors.

Ingredients

Scale
  • 1 1/2 cups (150g) graham cracker crumbs
  • 1/4 cup (50g) granulated sugar
  • 1/2 teaspoon fine sea salt
  • 10 tablespoons (140g) unsalted butter, melted
  • 1 teaspoon pure vanilla extract
  • 4 large eggs, room temperature
  • 1 can (14 oz / 396g) sweetened condensed milk
  • 1/2 cup (120ml) fresh key lime juice or bottled key lime juice
  • 1 tablespoon finely grated key lime zest
  • 1/2 teaspoon fine sea salt
  • Optional toppings: powdered sugar for dusting, whipped cream or toasted coconut flakes for garnish

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving a slight overhang on the sides for easy removal.
  2. In a medium bowl, combine graham cracker crumbs, granulated sugar, and 1/2 teaspoon salt. Pour in melted butter and vanilla extract. Stir until mixture resembles wet sand.
  3. Press the crust mixture firmly and evenly into the bottom of the prepared pan. Use the bottom of a glass or measuring cup to compact it tightly.
  4. Bake the crust for 10-12 minutes until set and beginning to turn golden around the edges. Remove from oven and let cool slightly.
  5. In a large bowl, whisk eggs until frothy (about 1 minute). Slowly whisk in sweetened condensed milk until smooth and creamy.
  6. Add key lime juice, zest, and 1/2 teaspoon salt to the mixture. Whisk gently until just combined.
  7. Pour the filling over the warm crust, spreading gently with a spatula to reach all edges.
  8. Bake the bars for 15-18 minutes, or until the filling is set but still slightly jiggly in the center.
  9. Cool completely at room temperature for about 1 hour, then refrigerate for at least 2 hours or overnight to fully set and develop flavor.
  10. Before serving, dust with powdered sugar and add whipped cream or toasted coconut flakes if desired. Cut into 16 bars.

Notes

Use fresh key lime juice for best flavor; bottled juice works in a pinch. Do not overbake the filling; it should have a slight jiggle when done. Bring eggs and lime juice to room temperature before mixing to avoid curdling. Press crust firmly before baking to prevent crumbling. Chill bars thoroughly before slicing for clean cuts.

Nutrition

Keywords: key lime pie bars, creamy key lime bars, graham cracker crust, easy dessert, homemade key lime bars, tart and sweet dessert

Find it online: https://zorbmeal.com/creamy-key-lime-pie-bars-easy-homemade-recipe-with-graham-cracker-crust/