Key Lime Pie Bars
We’re an hour and a half from the Florida Keys and take advantage of the tropical atmosphere as often as we can. At certain gas stations along the long road down to the keys they sell slices of key lime pie and I can’t resist the tangy, creamy treat. Do you need to make some key lime pie bars to make you think you’re in a tropical paradise? I thought you might.
Ingredients
For the crust
- 1 cup (3 1/2 oz) store-bought or homemade graham cracker crumbs
- 1 cup (3 oz) sweetened toasted coconut
- 6 tablespoons (3 oz) unsalted butter, melted
- 1/4 cup (1 oz) finely ground almonds
- 3 tablespoons granulated sugar
- 1/4 teaspoon ground cinnamon (optional)
For the filling
- 3 large egg yolks, at room temperature
- 1 can (14 oz) sweetened condensed milk
- 2/3 cup fresh lime juice
For serving
- Whipped cream (optional)
Instructions
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. Press mixture into an even layer in prepared pan. Bake until crust is golden brown, 8 to 10 minutes. Cool completely.
Make the filling
- In a stand mixer fitted with the whisk attachment, whisk the egg yolks on medium speed until they turn pale yellow and thicken, 2 to 3 minutes.
- Slowly whisk in sweetened condensed milk. Whisk for 2 minutes. Slowly pour in lime juice. Whisk until fully combined.
- Pour mixture into cooled graham cracker crust. Bake until filling is set, 12 to 15 minutes. Cool completely on a rack, then refrigerate for at least 2 hours before serving.
Serve the key lime pie bars
- Cut into squares and serve with fresh whipped cream, if desired.
Nutrition
Serving: 1serving | Calories: 212kcal | Carbohydrates: 23g | Protein: 4g | Fat: 12g | Saturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 77mg | Fiber: 1g | Sugar: 18g