Key Lime Pie Bars Without Condensed Milk
Pie Bars

Key Lime Pie Bars Without Condensed Milk

  • June 18, 2022

I miss my morning contemplations on the balcony, sipping coffee and staring deep into the turquoise water; should we make a change?Because I can’t drink margaritas all day, I’ve resorted to food.The filling is poured into a graham cracker crust, baked and chilled overnight.And speaking of, since I ate my weight in key lime pie on this trip, I’ve become obsessed.I wanted to create a lighter version similar to the original, but with half the calories (and steps).It’s cooked down with sugar until thick and creamy (think pale yellow glue).It’s used as a base for a variety of desserts and pies, including ice cream for its velvety rich texture.And when you do find them, they’re so small you have to juice a million of those things to equal only 1/2 cup.I can get 2 boxes of all-natural graham crackers for the price of one pie shell.Mine consists of milk, whole eggs, sugar and fresh lime juice.Gelatin is added to help it set, making it easy to cut into squares.I blitzed graham crackers with unsweetened coconut flakes, cinnamon and dates in the food processor.The crumbs resemble wet sand and are easily pressed down into the pan to create a humble homemade crust.The texture is pleasantly creamy, it’s not too sweet, and I don’t feel like I’m going to pass out after taking a bite.Just pour the filling into the crust and refrigerate overnight for it to set nicely.To serve, I garnish the top with toasted coconut flakes to echo the flavor in the crust and finish it off with a dusting of powdered sugar. .

Super Easy Key Lime Pie Bars

Super Easy Key Lime Pie Bars

Super Easy Key Lime Pie Bars

I could have sworn it was in slow mo when I was a kid, but as an adult, I am wondering who has the fast forward button?Truthfully, key lime pie (the traditional round one) isn’t difficult to make, so therefore, these bars aren’t either.Just like peanut butter and jelly, you can’t have key lime pie without a graham cracker crust!You’ll need graham cracker crumbs as the base, melted butter to moisten it, and some granulated sugar to help sweeten the deal.Bright, tart, tangy and sweet, you’re going to love these gooey Key Lime Pie Bars!Tart, tangy, sweet and gooey with bright and zesty key lime flavor!1/3 cup melted unsalted butter For the Key Lime Filling: 4 oz full-fat cream cheese, softened.Fresh whipped cream, for garnish optional but recommended Instructions Preheat oven to 350° degrees F. Line an 8x8 square light metal baking pan with foil or parchment, extending the sides of the foil over the edges of the pan.Pour the moistened crumbs into the prepared pan and press into an even layer with a flat bottomed measuring cup or your hands.For the filling: Beat the cream cheese in a medium bowl with a handheld electric mixer until smooth.These cool and creamy, tart and tangy bars are going to be a real winner at your spring event! .

Key Lime Bars

Key Lime Bars

Key Lime Bars

They have a buttery, flakey crust, they’re bursting with fresh key lime flavor and they’re so easy to make!A friend was visiting that loves lemon bars, and I thought this recipe would be just as good (if not better) with key limes.The fact that I often have fresh key lime juice stashed in my refrigerator or freezer speaks volumes about how much I love it.I adore using it in my Greek yogurt dip and our favorite key lime pie.It’s worth taking 5-10 minutes to juice a bag of key limes as it’s so much more fresh tasting than bottled!The tangy, sweet key lime filling is perfectly complimented by the buttery crust and dusting of powdered sugar.Powdered sugar provides the key lime bars with their trademark powdery white topping, and it’s also used to sweeten the crust.Powdered sugar contains cornstarch, which gives the crust a soft, melt in your mouth texture.Powdered sugar provides the key lime bars with their trademark powdery white topping, and it’s also used to sweeten the crust.Powdered sugar contains cornstarch, which gives the crust a soft, melt in your mouth texture.It’s got a bright, fresh flavor that bottled key lime juice just can’t provide.It’s got a bright, fresh flavor that bottled key lime juice just can’t provide.Place the butter and eggs on the counter to come to room temperature up to 30 minutes in advance.Cutting the butter into small pieces and placing the eggs in warm water will speed up the process.Beat the softened butter and powdered sugar until fluffy, about 2 minutes.Place the dough into the prepared pan and spread evenly with an offset spatula.It’s very important to combine the ingredients in the order listed to prevent lumps of flour in the filling.In a medium bowl, whisk the granulated sugar and eggs until well incorporated.Pour the key lime filling over the crust and bake for 20-25 minutes or just until set.It’s completely normal for the top of the key lime bars to be white with air bubbles!Using a mini strainer, dust powdered sugar over the top of the bars.The most important thing is to make sure that the bars have cooled completely, and cut before dusting them with powdered sugar.Leave a comment and rating below, or snap a photo and tag me @flavorthemoments on Instagram!1/2 cup sifted powdered sugar for garnish Equipment Small Offset Spatula Instructions Preheat oven to 350 degrees.Prepare the crust: In a large bowl, beat the butter and 1/4 cup powdered sugar till light and fluffy, about 2-3 minutes.Add flour and salt, and beat on low speed until just incorporated.Scrape the dough into the prepared pan and spread evenly with an offset spatula.Bake on the middle rack of the oven 20-25 minutes, or until lightly golden.Remove from the oven and cool on a wire rack while you prepare the filling.Prepare the filling: In a medium bowl, whisk the eggs and granulated sugar until well incorporated.Course: Sweets Cuisine: American Author: Marcie Keyword: key lime bar recipe, key lime bars All recipes and images © Flavor the Moments. .

Miami Beach Key Lime Bars

Miami Beach Key Lime Bars

Miami Beach Key Lime Bars

Using only six ingredients, these Key Lime Bars have a puckery curd, not a cream cheese filling, layered on a tender graham cracker crust for that refreshing, summer dessert!Truth be told I made 3 separate batches of these to get it right and one actually hit the floor because my pot holder had a hole in it and my finger touched the bottom of the hot baking pan.A delicious twist to the usual Lemon Bars, These use a buttery, graham cracker crust and are so good.I like to top mine off with powdered sugar to counter that tart flavor and a good dollop of whipped cream never hurt, right?These are smaller with more seeds, stronger aroma, and a thinner rind, than that of the Persian lime usually found at most markets.I run my pizza cutter under hot water and wipe it clean, then a few quick rolls in each direction and the cuts are made no problem.These are made with crushed graham crackers, cream cheese and Greek yogurt and fresh fruit.These are made with crushed graham crackers, cream cheese and Greek yogurt and fresh fruit.Bing cherries covered in a simple flour, sugar, oat and egg crumble that gets melted butter poured on top and baked to a golden brown.Bing cherries covered in a simple flour, sugar, oat and egg crumble that gets melted butter poured on top and baked to a golden brown.Subscribe to my Newsletter, follow me on Facebook, Pinterest, Instagram and YouTube for all my latest recipes and videos. .

Key Lime Pie Bars

Key Lime Pie Bars

Key Lime Pie Bars

These key lime pie bars are a more portable version of the classic dessert that are just as delicious as the original.The crust for these bars is a simple mixture of graham cracker crumbs, sugar and butter.The crust is baked to golden brown perfection and then topped with a layer of ultra creamy key lime pie filling.I typically store these bars in the refrigerator until I’m ready to serve them, especially on a hot day.These bars have all the complex flavors of key lime pie, and make for a refreshing sweet finish to any meal!Place the graham cracker crumbs, sugar and butter in a bowl and mix until well combined.Firmly press the graham cracker mixture into an even layer in the bottom of the pan.Prior to serving, cut the bars into 9 equal pieces and prepare the whipped cream topping.Place the heavy cream in a bowl and beat with a mixture until stiff peaks form.Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household. .

Key Lime Pie Bars without Cream Cheese

Key Lime Pie Bars without Cream Cheese

Key Lime Pie Bars without Cream Cheese

They consist of a buttery graham cracker crust topped with a thick and creamy lime mixture.If you’re a fan of key lime pie, then this dessert is going to wow you.They are portable so include them in box lunches or take them to a picnic, potluck, or gathering.You won’t believe how easy these are to make or how amazing the kitchen will smell while they are baking.Key lime juice: to give the bars a zingy tang.I haven’t tried the recipe with any other kind of cookies, but I do like to use a good brand of graham crackers, not the generic ones.I haven’t tried the recipe with any other kind of cookies, but I do like to use a good brand of graham crackers, not the generic ones.While the oven is heating up, you can combine the graham crackers with butter, salt and sugar.Once it is well combined, you can press this mixture into the bottom of a baking dish to make a crust.Combine the baking powder, eggs, and lime juice with the condensed milk, and then pour this over the crust.Yes, you can make this substitution in any recipe calling for key limes.Since regular limes aren’t quite as sweet you might like to add an extra pinch of sugar to compensate.Where do you find key lime juice in the grocery store?This is a bar mix made with lime juice and sugar.Now grab a sharp, sturdy paring knife and score the bars where you want to cut them.Spritz some nonstick cooking spray on the knife then wipe it off with a paper towel so it doesn’t stick.Now you can line up the knife with the score marks and press it down, dragging it towards you to cut the key lime pie bars.Key lime pie bars are perfect with whipped cream.Get them out of the baking dish easily by first lining it with foil and making ‘handles’ so you can lift them out in one piece.Since regular lime juice isn’t as sweet you might want to add an extra pinch of sugar to the recipe. .

Fantastic Key Lime Bars in a Butter Crust

Fantastic Key Lime Bars in a Butter Crust

Fantastic Key Lime Bars in a Butter Crust

My inspiration for these puckery bars came from finding a bag of key limes in our fruit bowl (random) after returning from camp last week.I thought about making cheesecake or pie, but I have a thing for bars and brownies probably even more than cookies….settle down, I’ll still be eating cookies!I looked at recipes for key lime bars and most of them require sweetened condensed milk, which is cool but super sweet and with a graham cracker crust and a weird pudding texture (pass), I’ll take curd over pudding any day, but wait up….limes are like lemons, right?The recipe I turned to was this lemon lavender bar from Joy The Bakers latest cook book.The rum didn’t shine through but this is not a post about mistakes or screw ups, no sirree!This ended up being a kick ass go to lime bar recipe which I highly recommend you to make.To make the filling: While the crust is baking, In a medium bowl whisk together eggs and sugar until light and pale, about 8 minutes.Remove the baked base from the oven and immediately pour the filling mix over the hot crust.Return to the oven and bake for 20-25 minutes, until brown around the edges and set in the middle.To store lime bars, place in an airtight container in the fridge for up to 4 days. .

Key Lime Pie Bars Recipe

Key Lime Pie Bars Recipe

Key Lime Pie Bars Recipe

The sweet, creamy, tangy lime filling and crunchy, coconutty, graham cracker crust will make you think of sunny shores and sand between your toes.When I was growing up, my family’s happy place was snorkeling in the Florida Keys and we would go there often.At every restaurant we went to, we would always order a key lime pie for dessert and make a note of our favorites.You could definitely squeeze the juice yourself with fresh Key limes but they’re not available in all areas, and because of their size, it takes a lot of them.You can use Persian limes (the ones that are carried by most grocery stores), it just won’t be quite as potent.You need to get all those crumbs tamped down pretty well so that the crust doesn’t crumble apart when you slice into it.▢ 1/4 teaspoon ground cinnamon (optional) For the filling ▢ 3 large egg yolks at room temperature.▢ 2/3 cup fresh lime juice For serving ▢ Whipped cream (optional) Directions Make the crust Preheat oven to 350°F (177°C).Line an 8 inch (20 cm) square baking pan with parchment paper.In a food processor , combine the crust ingredients and pulse until mixture resembles wet sand. .

Key Lime Pie Bars

Key Lime Pie Bars

Key Lime Pie Bars

The crunchy graham cracker crust goes so well with the creamy filling - making this the perfect key lime pie recipe.This recipe has the perfect combo of sweet, tart, creamy, and delicious that you're absolutely going to love.They're a delicious recipe for spring, summer, or whenever you're craving summertime flavors 😉 And I find they're easier to make than traditional key lime pie.It's made by stirring together graham cracker crumbs, sugar, and melted butter - then pressing into the bottom of an 8x8 inch square pan.First beat together the cream cheese until it's nice and soft, then mix in the sweetened condensed milk.To be totally honesty - cream cheese isn't traditionally in key lime pie, but I wanted to add just a little to make the pie bars extra smooth and extra creamy.The cream cheese also helps make the bars a little sturdier, and therefore easier for serving and transporting.Then for the final hurrah - they're topped with sweetened whipped cream and a little more lime zest for garnish (totally optional).The crunchy graham cracker crust goes so well with the creamy filling - making this the perfect key lime pie recipe.▢ ½ cup unsalted butter , melted Key Lime Pie Layer ▢ 2 oz cream cheese , softened.Gently trace along the edges of the pan with a sharp knife, and allow to cool at room temperature.To serve, whip the cream with the powdered sugar until peaks form. .

Key Lime Pie Bars

Key Lime Pie Bars

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. .

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