Key Lime Pie Bars Samantha
- June 16, 2022
8 tablespoons/115 grams unsalted butter, melted For the Filling: 1 ¾ cup/ 420 milliliters condensed milk (1 14-ounce can plus 1/2 cup).1 teaspoon lime zest For the Topping: 1 cup /240 milliliters cold heavy cream.In a food processor, combine vanilla wafers and sugar, and pulse until you have fine crumbs.Using the parchment overhang, carefully lift and transfer the bar to a cutting board.Just before serving, whip heavy cream and confectioners’ sugar until soft peaks form. .
Key Lime Pie Bars
Key Lime Pie Bars are a little sweet, very tart, and smooth and creamy over a crumbly golden (homemade) graham cracker crust.Rich, creamy, and only slightly sweetened, these key lime pie bars are perfectly tart, enough to make your mouth pucker just thinking about them.Served on a crumbly, perfectly sweetened graham cracker crust, today’s recipe is obviously inspired by my key lime pie, but look closely at the ingredients (which I highlight below) and you’ll see that there are some noteworthy differences.Nellie & Joe’s brand is what I use, it’s typically sold near the lemon juice and I included a photo above.Halve your limes, place them in the press (rind-side up) and then squeeze the juices into a measuring cup.While it’s not strictly necessary, I highly recommend topping your bars with dollops of homemade whipped cream before serving.Stir together graham cracker crumbs, sugar, and melted butter.Pour key lime pie bar batter into prepared pan and use a spatula to spread the filling so you have a smooth layer.Make sure you use a long enough piece of foil that it hangs over two of the sides of the pan (creating a sort of sling).After baking and completely cooling the bars, use the excess foil to carefully lift them out of the pan, then easily cut and serve on your counter.If you have excess batter, simply discard it, do not overflow your pie plate.If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook.Key Lime Bars Key Lime Pie Bars are a little sweet, very tart, and smooth and creamy over a crumbly golden (homemade) graham cracker crust.5 from 11 votes Print Pin Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes Servings: 16 squares Calories: 92 kcal Author: Sam Merritt Ingredients Graham Cracker Crust ▢ 1 ½ cups graham cracker crumbs (170g).▢ 6 Tablespoons butter melted, (85g) Key Lime Pie Bar Filling ▢ 2 14 oz cans sweetened condensed milk (795g).▢ Mixing bowls Cook Mode Prevent your screen from going dark Instructions Graham Cracker Crust Preheat oven to 350F (175C) and line a 9×9" (23x23cm) baking pan with foil.Press evenly and firmly into the bottom and up the sides of prepared pan.Pour into prepared pie crust and bake for 8-10 minutes, until mixture is set if you jiggle the pan.Remove from oven and allow to cool to room temperature, then transfer to refrigerator and allow to chill 4-6 hours before cutting. .
The Florida Keys
This is the kind of restaurant your hotel doesn’t tell you about (probably because the locals want to keep it all to themselves), and exactly why booking a food tour can be such an eye-opening experience. .
Key Lime Pie Recipe (with Video!)
I get this obnoxious notion in my head once a recipe’s been on my site for too long that I didn’t do it proper justice the first time around.For example, I originally shared this Key Lime Pie recipe over 3 years ago as a gift for my Dad on Father’s Day.I vividly remember laboring over the recipe until I was finally happy with it, and I distinctly recall that it was well-received and promptly devoured.If I had any faith in myself I could have spared my local grocery store well over a gallon of condensed milk and myself hours of time, but here we are back at the beginning and I’m happy to (re-)share the verified best Key Lime Pie recipe with you.No frills, no surprise twist, just a comfortingly predictable and classic, crumbly graham cracker crust, a creamy filling with a tart lime bite, and a fluffy, thick, sweet homemade whipped cream topping.In addition to the staple graham cracker crust and the (not-so) optional whipped cream, a classic Key Lime Pie has just three ingredients:.I tried versions with vanilla extract (it just detracts from the pure key lime flavor of the pie, don’t do it!).and sour cream (not bad, just simply not as good, it works great in my cheesecake recipe but not here), but in the end, the classic won.It’s very difficult for me to find fresh key limes where I live and when I do find them they’re usually of questionable quality, so I’ve used the bottled version with success many times — do make sure it’s bottled key lime juice, though!This pie will keep in the refrigerator for up to three days, just cover it with plastic wrap or aluminum foil.If you’d like to freeze your pie, wrap it tightly and completely and it will keep for up to a month in the freezer.If you enjoy watching my cooking videos, I’d love it if you would consider subscribing to my YouTube channel <3.▢ ½ teaspoon vanilla extract Cook Mode Prevent your screen from going dark Instructions Preheat oven to 350F (175C).Filling In a large bowl, whisk together condensed milk and egg yolks until well combined.Use an electric mixer to beat until stiff peaks are achieved (the mixture should have a thick, light, "Cool-Whip" like consistency).I've found that the easiest and most efficient way to squeeze key limes is to cut them in half and use a garlic press (see video).³For more tips and an instructional video on making homemade whipped cream, see my homemade whipped cream recipe post Storing and Freezing This pie will keep up to 3 days in the refrigerator, cover with plastic wrap or foil.Not the recipe, though, that was evidently just right as written and remains the same, albeit with a few additional (hopefully helpful) notes. .