If you’re a fan of Key lime pie or any lime-infused treats, these Key Lime Pie Bars are a must-try. Imagine all the beloved flavors of the classic pie, transformed into irresistible, triple-layer bars. You’re bound to fall in love with them! They encapsulate everything delightful about Key lime pie – from the rich, buttery graham cracker base, through the smooth, sweet-yet-tart lime filling dotted with zest, to a light topping of softly sweetened whipped cream. Don’t let the summer slip away without whipping up a batch of these heavenly bars.

What Makes Key Lime Pie Special?

Key lime pie stands out for its unique combination of flavors and textures, making it a cherished dessert among many. The pie’s distinctive taste comes from the tartness of Key lime juice balanced with the sweetness of condensed milk, creating a refreshing and rich flavor profile. The creamy, smooth filling contrasts beautifully against the crumbly, buttery graham cracker crust, and the pie is often topped with whipped cream or meringue, adding a light, airy finish. The use of Key limes, which are smaller and more aromatic than regular limes, gives the pie its special flavor and sets it apart from other citrus-based desserts.

Origin Country of Key Lime Pie

Key lime pie is famously associated with the United States, specifically the Florida Keys. It is in this region that the pie is believed to have originated. Key West, Florida, in particular, claims Key lime pie as its own, making the dessert a staple of Floridian cuisine. Recognizing its cultural and culinary importance, the Florida legislature designated Key lime pie as the official state pie of Florida in 2006, further cementing its status within the state’s heritage.

Key Lime Pie Filling Ingredients

The filling of Key lime pie is made from a harmonious blend of condensed milk, Key lime juice, and egg yolks. This trio of ingredients is responsible for the pie’s iconic creamy texture and the perfect balance between sweetness and tartness. Condensed milk adds richness and sweetness, Key lime juice provides the tart, vibrant flavor, and egg yolks contribute to the custard-like consistency and richness. This simple yet perfect combination creates the signature filling that has made Key lime pie a timeless and universally loved dessert.

Tropical Bliss Key Lime Pie Bars

Author: Teresa
Total Time: 4 hours (including chilling)
Yield: 9 servings 1x

Print Recipe

Ingredients

Scale

1 1/2 cups graham cracker crumbs
1/4 cup sugar
6 tablespoons unsalted butter, melted
4 large egg yolks
1 can (14 oz) sweetened condensed milk
2/3 cup key lime juice
1 tablespoon key lime zest
1/4 teaspoon salt
Whipped cream, for garnish
Lime slices, for garnish

Instructions

Preheat oven to 350°F (175°C).
In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture firmly into the bottom of a 9×9 inch baking dish.
Bake the crust for 10 minutes, then remove from the oven and let cool slightly.
In another bowl, whisk together egg yolks, sweetened condensed milk, key lime juice, key lime zest, and salt until smooth.
Pour the filling over the cooled crust and spread evenly.
Bake for 15-20 minutes, or until the filling is set but still slightly jiggly in the center.
Let cool to room temperature, then refrigerate for at least 3 hours, or until chilled and firm.
Cut into bars and garnish with whipped cream and lime slices before serving.

Notes

Key Limes vs. Regular Limes: Utilizing Key limes, which are smaller and more aromatic than regular limes, is crucial for achieving the authentic tart flavor characteristic of Key lime pie bars. If fresh Key limes are unavailable, bottled Key lime juice is an acceptable substitute, though fresh juice is preferred for optimal flavor.
Chilling Time: It’s essential to chill the bars for at least 3 hours, or ideally overnight, before serving. This not only makes the bars easier to cut but also enhances their flavors and texture, making them more enjoyable.
Graham Cracker Crust: Ensuring the graham cracker crust is firmly pressed into the bottom of the pan and cooled before adding the filling helps prevent it from becoming soggy. A firm and crunchy crust provides the perfect base for the creamy filling.