A portable version of the best key lime pie. Ready for summer beach and boat picnics, an easy make ahead treat.
Full disclosure, I made these on what was the hottest day in about 85 years in Marblehead, and they melted a little as we thoroughly enjoyed them on the boat, They’re a little melty in the pics but I think you can see the tastiness. I hope… 7 Ingredients.
Another honest truth – this recipe is pretty much a different version of the Frozen Key Lime Pie I posted 5 weeks ago, which I adore https://walestable.com/frozen-key-lime-pie/. While this seems (and is) repetitive, I believe it’s worthy, as that delicious pie just will not travel well. These, admittedly require a cooler, but are definitely portable. Tried and tested in 102 degrees and 85 % humidity.
This recipe is from Sally’s Baking Addiction – I liked it for the minimal ingredients and the similarity to the Frozen Key Lime Pie I love so much. https://sallysbakingaddiction.com/key-lime-pie-bars/#tasty-recipes-76402
Key Lime Pie Bars
Ingredients
Base
- 12 full-sheet graham crackers to yield 1 and 1/2 cups crumbs
- 6 Tbsp butter, melted
- 1/4 cup sugar
Filling
- 4 oz full fat cream cheese, softened to room temp
- 4 large egg yolks
- 14- oz can of sweetened condensed milk
- 1/2 cup lime juice 4-5 limes
- 2 tsp lime zest 1-2 limes
- optional for garnish: whipped cream and lime slices
Instructions
- Preheat oven to 350°F. Line a 9-inch square baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out of the pan. Set aside.
- Make the crust: If you’re starting out with full graham crackers, use a food processor or blender to grind them into fine crumbs. You can also place them in a zip-top bag and crush them into fine crumbs with a little arm muscle and a rolling pin. Stir the graham cracker crumbs and granulated sugar together in a medium bowl, and then stir in the melted butter. The mixture will be thick, coarse, and sandy. Try to smash/break up any large chunks. Press into the bottom of the lined pan.
- Prebake crust: Bake the crust for 10 minutes. Cool for a few minutes as you prepare the filling in the next step.
- Beat the cream cheese on medium-high speed until smooth in a stand mixer, about 1 minute. Beat in the egg yolks. Scrape down the sides of the bowl as needed. Beat in the sweetened condensed milk, lime juice, and zest until combined. After mixing the filling with your mixer, give it a final whisk by hand to make sure there are no cream cheese lumps at the bottom of the bowl. Pour/spoon filling evenly onto the warm crust.
- Bake for about 18-20 minutes, or until the edges of the bars appear set and the center is only *slightly* jiggly.
- Remove from the oven and allow to cool for 30 minutes at room temperature on a wire rack and then chill in the refrigerator for at least 2-3 hours.
- Lift the parchment paper out of the pan and cut into squares. Feel free to garnish with whipped cream, lime slices, and/or extra lime zest.
- The bars stay fresh in an airtight container in the refrigerator for up to 5 days.
Notes
