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Key Lime Pie Bars

These delightful Key Lime Pie Bars are perfectly tart and tangy, making them a refreshing treat for a hot summer day. Easy to whip up, they’re best served straight from the fridge!

Table of Contents

Ingredients

Cookie Crust

  • 2 cups vanilla wafer cookies, finely ground (250 g)
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons light brown sugar

Key Lime Pie Filling

  • 1 tablespoon lime zest, packed (6–7 key limes)
  • 5 large egg yolks
  • 22 ounces sweetened condensed milk (1 can of 14 ounces and 3/4 cup from a second can)
  • 1 cup freshly squeezed lime juice

Whipped Cream Topping

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar

Instructions

Cookie Crust

  1. Preheat the oven to 350°F (175°C) and adjust the rack to the middle position.
  2. Line the bottom and sides of an 8×8 inch pan with parchment paper, allowing it to hang over the edges for easy removal later.
  3. In a food processor, grind the vanilla wafer cookies until they resemble fine crumbs.
  4. In a medium bowl, combine the ground cookies, melted butter, and brown sugar, mixing until the texture resembles wet sand.
  5. Press the cookie mixture evenly into the prepared pan using the flat part of a spatula.
  6. Bake for 13-15 minutes, then remove and let cool for about 30 minutes.

Key Lime Pie Filling

  1. In a large bowl, add the egg yolks and lime zest, beating with a hand mixer on medium speed for 4-5 minutes until light in color and thickened.
  2. Add the sweetened condensed milk and continue to beat for another 3 minutes.
  3. Whisk in the lime juice until well combined.
  4. Pour the filling over the cooled cookie crust and bake for 15-17 minutes until set (the center should still have a slight jiggle).
  5. Allow to cool on the counter for 30 minutes, then refrigerate for at least 3 hours or overnight.

Whipped Cream Topping

  1. In a large bowl, beat the heavy whipping cream and powdered sugar with a hand mixer until firm peaks form.
  2. Gently fold the whipped cream to avoid overmixing, then spread it evenly over the chilled key lime filling using an offset spatula.
  3. Chill for an additional 30 minutes before slicing.

To serve, lift the bars out of the pan using the parchment overhang and slice into squares with a sharp knife, cleaning the knife with warm water between cuts for clean edges. Enjoy your refreshing treat!

4o mini