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Key Lime Pie is all about the layers. A layer of crust, a layer of lime curd, and a heaping layer of whipped cream. What more could you want? These tasty key lime pie bars are the perfect summer treat.
Key lime pie is always a good idea. What is an even better idea is these key lime pie bars. They take everything you love about the classic pie and turn them into bite-sized bars that are packed with that creamy, lime flavor.
These key lime pie bars are great to serve all summer long. The lime filling gives the bars a super refreshing flavor, perfect for a hot day.
While Key Lime is a pretty classic flavor, these bars could definitely be made with any other citrus. Just think lemon curd or blood oranges in the winter.
These key lime pie bars are all about the layers. A layer of crust, curd, and whipped cream. So, let's talk about those layers.
The bottom layer of the key lime pie bars started with a graham cracker and Nilla Wafer mix. Next, was the lime layer. I opted to use regular limes instead of key limes. Key limes can be difficult to find and regular limes tend to give off a similar enough flavor. Sure, you could use the juice from a bottle, but it tends to be super sweet and has a bunch of extra sugar in it. The zest and juice from a fresh lime work just as well and keep the curd from being overly sweet.
Finally, the layer of whipped cream. Now if you are short on time, you could use store-bought whipped cream. However, fresh and homemade whipped cream pushes the bars to the next level.
Ingredients Needed For Key Lime Pie Bars
Crust
- Vanilla wafer cookies - crushed
- Graham crackers - crushed
- Butter - melted
Lime Curd
- Cream cheese
- Egg yolks
- Sweetened condensed milk
- Lime zest
- Lime juice
Whipped Cream
- Heavy whipping cream
- Vanilla
- Powdered sugar
How To Make Key Lime Pie Bars
- Prepare: Preheat the oven to 350°F. Prepare an 8x8 baking dish with parchment and set aside.
- Make the crust: In a food processor, blend the vanilla wafers and graham crackers until they resembled a sandy texture. Once combined slowly add the melted butter. The cookies should come together, but still be sandy. Add the cookie mixture to the pan and press firmly to form an even crust. Place the pan with the crust in the oven while you make the filling. The crust should cook for about 10-12 minutes and should start to turn a golden brown.
- Prepare and bake filling: In a medium-sized bowl or in the bowl of a stand mixer, whip the cream cheese until it is fluffy, about 3-4 minutes. Add the egg yolks and beat until combined. Next, add in the sweetened condensed milk, lime zest, and lime juice. Beat all ingredients together until combined. Pour the mixture over the crust and place back in the oven. Bake the bars for about 16-18 minutes, or until the edges of the bars start to turn a golden brown.
- Make the whipped cream: While the bars are cooling, make the whipped cream. Beat the heavy whipping cream on low until bubbles start to form, then increase the speed of the mixer to medium-high. Beat the mixture until stiff peaks start to form. Once the peaks are formed, add in the vanilla and half of the powdered sugar. Gradually fold in the remaining powdered sugar until the desired sweetness is reached.
- Cool the bars in the fridge: Let the bars cool completely, for about 30 minutes. Once they are completely cool, place the bars in the refrigerator to chill for 2 hours. You can also chill the bars overnight.
- Top with whipped cream: Once the chilling process is complete, add the whipped cream. You may have to mix the whipped cream for a minute or so if it fell during the chilling process. Top bars with a heaping spoonful of whipped cream and smooth until flat. Place the bars back in the fridge to chill for an hour.
- Cut and serve: Once the chilling is complete, take the bars out and cut them into small squares. Store the bars in an air-tight container in the fridge. They should last for about 1 week.
How To Store Key Lime Pie Bars
These key lime pie bars are best eaten fresh. If you have any extras, store them in an airtight container in the refrigerator for 2-3 days. The whipped cream may make them a little messy to store.
FAQs
Yes! Key limes are often hard to find if they are not in season. Lime juice is an excellent substitute. These bars are made using regular lime juice.
The big difference between the two types of limes is their size. Key limes are tiny and tend to have a much thinner skin. They also have more seeds than a typical lime.
Yes! Other citrus such as blood orange, grapefruit, or lemon would work great in these bars too.
Ingredients
Crust
- 2 cups crushed vanilla wafer cookies
- 1 cup crush graham cracker
- 5 tablespoon melted butter
Lime Curd
- 4 oz cream cheese, softened
- 4 large egg yolks
- 14 oz sweetened condensed milk
- zest of lime
- ½ cup lime juice
Whipped Cream
- 1 pint heavy whipping cream
- 1 tbsp vanilla
- 4- 6 tbsp powdered sugar
Instructions
- Preheat the oven to 350°F. Prepare an 8x8 baking dish with parchment and set aside.
- In a food processor, blend the vanilla wafers and graham crackers until they resembled a sandy texture. Once combined slowly add the melted butter. The cookies should come together, but still be sandy.
- Add the cookie mixture to the pan and press firmly to form an even crust. You can do this using the bottom of your palms, or with an additional piece of parchment. You want the crust to be flat and even. If the crust looks a little too sandy, you can add in more melted butter, 1 tablespoon at a time. Place the pan with the crust in the oven while you make the filling. The crust should cook about 10-12 minutes and should start to turn a golden brown.
- Make the filling. In a medium-sized bowl or in the bowl of a stand mixer, whip the cream cheese until it is fluffy, about 3-4 minutes. Add the egg yolks and beat until combined. Next, add in the sweetened condensed milk, lime zest, and lime juice. Beat all ingredients together until combined. Pour the mixture over the crust and place back in the oven. Bake the bars for about 16-18 minutes, or until the edges of the bars start to turn a golden brown.
- While the bars are cooling, make the whipped cream. In a medium-sized bowl or in the bowl of a stand mixer, add the heavy whipping cream. Beat on low until bubbles start to form, then increase the speed of the mixer to medium-high. Beat the mixture until stiff peaks start to form. Once the peaks are formed, add in the vanilla and half of the powdered sugar. Beat for about another minute, or until your desired texture is formed. Gradually fold in the remaining powdered sugar until the desired sweetness is reached. Place whipped cream in the refrigerator to chill until needed.
- Once the bars are cooled, let them cool completely, for about 30 minutes. Once they are completely cool, place the bars in the refrigerator to chill for 2 hours. You can also chill the bars overnight.
- Once the chilling process is complete, add the whipped cream. You may have to mix the whipped cream for a minute or so if it fell during the chilling process. Top bars with a heaping spoonful of whipped cream and smooth until flat. Place the bars back in the fridge to chill for an hour.
- Once the chilling is complete, take the bars out and cut into small squares. Store the bars in an air-tight container in the fridge. They should last for about 1 week.
colin cooke says
you're killing me.......