Key Lime Pie Bars
Crust
- 12 full-sheet graham crackers, crushed into crumbs (1 1/2 cups or 180g)
- 6 tablespoons unsalted butter, melted (85g)
- 1/4 cup granulated sugar (50g)
Filling
- 4 ounces full-fat cream cheese, softened to room temperature (113g)
- 4 large egg yolks
- 14-ounce can sweetened condensed milk (397g)
- 1/2 cup key lime juice (120ml)
- 2 teaspoons lime zest (from about 1 lime or 2 key limes)
- Optional garnish: whipped cream, lime slices
Preheat oven to 350°F (177°C). Line a 9-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal. Set aside.
Make the crust by combining the graham cracker crumbs and granulated sugar in a medium bowl. Stir in the melted butter until the mixture resembles wet sand. Press the mixture evenly into the prepared pan, ensuring it is tightly packed.
Prebake the crust for 10 minutes, then allow it to cool slightly while preparing the filling.
For the filling, beat the softened cream cheese with a handheld or stand mixer on medium-high speed until smooth, about 1 minute. Add the egg yolks and mix until combined, scraping down the sides of the bowl as needed. Add the sweetened condensed milk, key lime juice, and lime zest, mixing until smooth. Give the mixture a final whisk by hand to ensure there are no lumps of cream cheese.
Pour the filling evenly over the warm crust and bake for 18-20 minutes, or until the edges are set and the center is slightly jiggly.
Remove from the oven and allow the bars to cool at room temperature for 30 minutes. Transfer the pan to the refrigerator and chill for at least 2-3 hours before slicing into squares.
Garnish with whipped cream and lime slices if desired. Store in an airtight container in the refrigerator for up to 5 days.
Total calories: 2500
Prep time: 20 minutes
Cooking time: 30 minutes
Total time: 3 hours 50 minutes
Number of servings: 16