Key Lime Pie Bars

I really love bars… Yes, the drinking kind and the dessert kind! 😉  They are so creative and versatile, meaning practically everyone can find a type they like.  I’m talking about the dessert kind people!  Although that statement can be true for both.  Anyway, back to the point.  Today’s bar is for the pie enthusiasts out there.  Now presenting the Key Lime Pie Bars!

You can actually thank Costco for the bringing these key lime pie bars to life.  You see I recently needed a large quantity of limes for, what else, mojitos!  And trying to think logically about that need, Costco was obviously the place to go for such a purchase.  Needless to say, I left the store with a very large bag of limes!  In fact, you may see another lime related recipe showing up on here soon!  It may or may not be related to those mojitos…just saying. 

 What I enjoy the most is the ease of making bars/brownies.  For me, making a pie can be quite daunting.  Pies have always been my mother’s specialty, and I haven’t exactly mastered them like the expert yet.  These bars give the same exact flavor as the pie but in a convenient individual square rather than slice. 

Here’s a little secret about these key lime pie bars.  You don’t actually have to use key limes at all in this recipe.  If you can’t find them than regular Persian limes from the grocery store will work just as good.  In fact, I didn’t even bother with the key limes because they are so small and frankly a bit annoying to juice.  I’ve worked with both key limes and regular limes and honestly can’t tell the difference in flavor, so I opt for the easier to find of the two varieties.  Feel free to use whichever type you like.

Key Lime Pie Bars

• Yield: 16 1x

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Description

A classic key lime pie as an easy and convenient bar.

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Ingredients

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Crust

• 5 oz graham crackers
• 3 TBS brown sugar
• Pinch salt
• 4 TBS unsalted butter, melted and slightly cooled

Filling

• 2 oz cream cheese, room temp
• 1 TBS grated lime zest
• Pinch salt
• 1 (14 oz) can sweetened condensed milk
• 1 large egg yolk
• 1/2 cup fresh lime juice (about 3 Persian limes or 20 Key limes)

Garnish (Optional)

• 3/4 cup sweetened shredded coconut, toasted until golden and crisp

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Instructions

Crust

1. Heat oven to 325ºF and adjust rack to middle position. Line an 8 inch baking pan with foil, hanging the foil over the sides so the bars will be easily removable. Spray with vegetable or canola oil.
2. Pulse graham crackers in food processor until broken down into a fine even crumb, you should have about 1 1/4 cups. Add brown sugar and salt and pulse together. Drizzle melted butter over the crumbs and pulse until crumbs are evenly moistened.
3. Press the crumbs evenly and firmly into the bottom of the prepared pan.
4. Bake until fragrant and golden brown, 18-20 minutes. Cool on wire rack while making the filling.

Filling

1. In a medium bowl with a rubber spatula, stir together the cream cheese, zest, and salt until softened and thoroughly combined. Add sweetened condensed milk and whisk until incorporated and no lumps of cream cheese remain. Whisk in egg yolk, then gently whisk in lime juice until the mixture is fully incorporated.
2. Pour the filling into the crust and spread to the corners. Smooth the surface with a rubber spatula. Bake 15-20 minutes or until set and the edges begin to pull away slightly from the sides. Cool on wire rack to room temperature. Cover and refrigerate until chilled, at least 2 hours.
3. Loosen edges with small knife and lift bars out of pan using the foil extensions. Cut bars into 16 squares. Sprinkle with toasted coconut if desired and serve.

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Notes

• Store in the refrigerator for up to 2 days.
• Recipe can be doubled and baked in a 13×9 inch pan. If doubling recipe, increase baking times by 1-2 minutes.