Key Lime Pie Bars With Sour Cream
- July 3, 2022
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. .
Key Lime Pie Bars
With a creamy filling that is both tart and sweet and a coconut graham cracker crust, these Key Lime Pie Bars are the definition of summer in one perfect bite!These bars are easy to make and a great alternative to a traditional key lime pie.They’ve been on the site for ages, but they were definitely in need of a little refresh, so I tweaked the recipe and added new photos.The coconut adds a subtle flavor and a bit of extra texture to the bars, which I love a lot!I like to top these bars with a dollop of whipped cream and toasted coconut before serving, but they’re just as delicious straight from the fridge before bed.To make these bars, start by mixing together the graham cracker crust ingredients and pressing it down in a 8×8-inch pan that’s been lined with parchment paper.To press the crust into the pan, grab a measuring cup or a glass with a flat bottom.Using the flat bottom of the cup or glass will make it easier to press the crust into an even layer!My grocery store carries Nellie & Joe’s key lime juice, but any brand you find should work just fine.Just clean the knife off between each cut, running it back under the hot water as needed if it starts to cool off. .
Key Lime Cream Pie Bars – Modern Honey
Key Lime Bars made with a buttery graham cracker crust, a sweet creamy lime filling made with sweetened condensed milk and cream, and topped with fresh whipped cream.I would sit in the back of the station wagon as we made the trek up the mountain to her home.Since I was the only girl in our home, my Mom and I would meet her to go shopping all of the time.Whenever I make something lemon or lime, I think of my Grandma Faye because she was known for her phenomenal pies.These Key Lime Bars are made with a buttery graham cracker crust which is the perfect balance to the sweet and tart creamy filling.Why is it important to use a water bath when making key lime bars?Key Lime Cream Pie Bars Melissa Stadler, Modern Honey Key Lime Cream Pie Bars are made with a buttery graham cracker crust and a sweet yet tart creamy filling.¾ cup Butter melted (may use salted or unsalted depending on if you want your crust to have a slightly salty taste).3 Tablespoons Sugar Key Lime Pie Filling: (2) 14-ounce cans Sweetened Condensed Milk.⅓ - ½ cup Powdered Sugar Instructions Preheat oven to 350 degrees.Press the graham cracker mixture firmly into baking pan.Remove from water bath and set it on a rack to cool for 1 hour, then refrigerator until chilled.Add desired powdered sugar and whip for 30 seconds longer.Cut the bars into squares and serve chilled with a dollop of whipped cream and fresh lime zest. .
Easy Key Lime Pie Bars
For the crust, combine the graham cracker crumbs, sugar, and butter and press into an 8” square baking pan.Add cream cheese to a mixing bowl and beat well with electric beaters until smooth.To make ahead, prepare and bake the pie up to 3 days in advance, stored in the refrigerator.The filling and crust can both be prepared separately, in advance, and then assembled and baked when ready.▢ 6 Tablespoons butter , melted Key lime filling: ▢ 2 14 ounce cans sweetened condensed milk.▢ fresh whipped cream , for topping, optional Instructions For the crust, combine the graham cracker crumbs, sugar, and butter and press into an 8'' square baking pan.Add cream cheese to a mixing bowl and beat well with electric beaters until smooth.Make Ahead Instructions: prepare and bake the pie up to 3 days in advance, stored in the refrigerator.The filling and crust can both be prepared separately, in advance, and then assembled and baked when ready.Freezing Instructions: Baked Key Lime Pie can be frozen for up to 3 months. .
Creamy Key Lime Pie Bars
Print Recipe Pin Recipe Prep Time 15 mins Cook Time 25 mins Chill 2 hrs Total Time 2 hrs 40 mins Course Easy Dessert, Lime Pie, Spring Dessert Cuisine American Servings 16 Equipment 8 x 8 inch baking dish Ingredients 1x 2x 3x 1 ½ cups graham cracker crumbs.grated lime zest and slices for decoration optional Instructions Preheat oven to 350F.Line an 8×8 baking pan with parchment paper leaving a 2-inch overhang on each side.In a large bowl, combine all crust ingredients and stir until evenly moist.Press mixture into bottom and 1 inch up sides of prepared pan.Pour filling into cooled crust, carefully spread to edges.Using parchment paper overhang, lift out of pan, and transfer to a cutting board. .
Best Key Lime Pie
Tart and sweet and incredibly easy, this Key Lime Pie is sure to be a family favorite!That incredible combination of tart and sweet is absolutely irresistible and will make this pie a family favorite, guaranteed.I didn’t squeeze a bunch of key limes for this pie.You can find it the produce area in most grocery stores.With an electrical engineering degree you can bet I’ve had my fill of pi.So this “key” lime pie recipe is crazy easy.So easy, you may find yourself making one a week, like I plan to, for the rest of your life.Key Lime Pie – Always Start with a Graham Cracker Crust.I’m a big fan of graham cracker crusts because they are super easy to make and go so well in many desserts.I use it in this Pistachio Pie and these No Bake S’mores Cheesecake Bars.You can find all my recipes that use graham cracker crusts here.).The filling does not expand when baking so go ahead and pour as much of it into your crust as you can.I’m a big fan of reading reviews to make sure I get the very best product.Tart and sweet and incredibly easy, this Key Lime Pie is sure to be a family favorite!Prep Time 10 minutes Cook Time 17 minutes Total Time 27 minutes Servings 10 servings Calories 517 kcal Author Trish - Mom On Timeout Ingredients Graham cracker crust 1 1/2 cups graham cracker crumbs.6 tbsp butter melted Key Lime Filling 28 oz sweetened condensed milk.1 tsp vanilla extract Instructions Graham cracker crust Preheat oven to 375F.Mix graham cracker crumbs, sugar, and butter in a small bowl.Pour into prepared graham cracker crust and bake for 10 minutes.Spread or pipe the whipped cream on top of the cooled pie.For even more great ideas follow me on Facebook – Pinterest – Instagram – Twitter – Bloglovin’. .
Easy Key Lime Pie Bars Recipe
And these Key Lime Pie Bars are the square-shaped, sky-high version of the beloved sweet-tart pie with a buttery graham cracker crust, thick lime filling and delicate whipped cream topping.We had an extremely chill weekend filled with beanbag toss games in the backyard, day drinking, movie-watching on rainy afternoons, delicious pizza with dill pickles on top, a few house projects and just a lot of relaxing.I LOVE THEM.” And that’s all the proof I need to tell you that these are the best Key Lime Pie Bars you’ll ever have.I’ve grown up on Key Lime Pie, and I have no plans to stop enjoying it anytime soon.And then we would sit, sandy and sunburned, and each devour a hearty slice of that graham cracker-crusted, sweet and citrusy tart yellow filling and generous dollop of thick whipped cream on top and be so so happy.I wanted to recreate that sense of Key Lime Pie goodness in bar form, where the basic components of a traditional pie remain but the benefits of a dessert bar also are reaped.And so, these Key Lime Pie Bars were born: a dessert bar baked in a square baking pan with a buttery graham cracker crust, a super-thick, super-tall Key lime filling and a soft, pillowy, cloud-like topping of homemade whipped cream.The ingredients needed to make these Key Lime Pie Bars are easier to find than you think.It’s a little more tart than Key lime juice, but at the end of the day, no one will be the wiser when they take a bite.It’s a little more tart than Key lime juice, but at the end of the day, no one will be the wiser when they take a bite.; the yolks will give the lime filling its signature, curd-like flavor and texture and help the bars to bake into sturdy-yet-soft squares of deliciousness.But if you’re thinking you’ll just squirt some of that pre-made whipped cream from a can on top, your secret’s safe with me.But also if you just need a little quiet time to yourself in the kitchen and you want to make these bars alone for just a few peaceful minutes for the love of — OK, well, that’s just fine, too.Pour the filling over your cooled crust, and bake until it’s just set (aka still slightly jiggly, but the center doesn’t move too much).Pour the filling over your cooled crust, and bake until it’s just set (aka still slightly jiggly, but the center doesn’t move too much).Just some heavy cream + sugar + vanilla + unicorns + rainbows = pillowy clouds of sweet goodness for your pie bars.Just some heavy cream + sugar + vanilla + unicorns + rainbows = pillowy clouds of sweet goodness for your pie bars.You can store Key Lime Pie Bars covered in the refrigerator for up to 3 days.That’s three full days of cutting off slivers of pie bars for a lil’ something whenever you want.It’s finally summertime and I’m here for it, feet up and Key Lime Pie Bar in hand on this lovely ThurSundesday.Cuisine: American Print Recipe Pin Recipe Description Deliciously sweet-tart, sky-high pie bars made with a graham cracker crust, Key lime filling and sweetened whipped cream topping.brown sugar 2 tablespoons unsalted butter, melted For the filling: 1 3/4 cups sweetened condensed milk (about 1 1/2 cans, or 21 ounces).vanilla Lime zest, for garnish (optional) Instructions Heat oven to 300°F.In a small bowl, stir graham cracker crumbs, brown sugar and butter until a sandy mixture forms.Once fully cooled, make the topping: In a medium bowl with an electric hand mixer, beat heavy cream, sugar and vanilla on medium-high speed until stiff peaks form.Use any leftover sweetened condensed milk to make Vietnamese Iced Coffee!Keywords: graham cracker crust, Key lime pie filling, homemade whipped cream. .