Key Lime Pie Bars (Print Version)
# Ingredients:
→ Crust
01 -
15 sheets graham crackers (or 30 squares), finely crushed
02 -
2 tablespoons sugar
03 -
1 pinch salt
04 -
6 tablespoons unsalted butter, melted
→ Filling
05 -
6 ounces cream cheese, room temperature
06 -
1 can (14 ounces) sweetened condensed milk
07 -
4 egg yolks
08 -
1 tablespoon lime zest
09 -
1/2 cup key lime juice (or regular lime juice)
10 -
1/2 teaspoon vanilla extract
# Instructions:
01 -
Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with aluminum foil or parchment paper, leaving overhang for easy removal.
02 -
Crush graham crackers into fine crumbs using a food processor or rolling pin with a large zip-top bag. In a medium bowl, combine crumbs, sugar, salt, and melted butter until evenly moistened.
03 -
Press the crumb mixture firmly and evenly into the bottom of the lined pan. Bake for 10 minutes until lightly golden.
04 -
In a large mixing bowl, beat cream cheese until smooth and creamy. Add condensed milk and mix until well combined.
05 -
Add egg yolks one at a time, mixing thoroughly after each addition. Incorporate lime zest, lime juice, and vanilla extract, mixing until smooth and homogeneous.
06 -
Pour the filling over the hot crust. Return to oven and bake for 15-18 minutes until the filling is set but not browned on top.
07 -
Remove from oven and cool completely. Refrigerate for 2-4 hours until thoroughly chilled. Use the foil/parchment overhang to lift bars from pan, cut into squares, and serve.
# Notes:
01 -
Store in an airtight container in the refrigerator for up to 5 days.