Key Lime Pie Bars
These Key Lime Pie Bars are a delightful twist on the classic dessert, featuring a creamy, tangy filling with a buttery graham cracker crust. Perfect for parties or a sweet treat at home, these bars are easy to make and incredibly delicious!
Ingredients
For the Crust:
1 ½ cups (180 g) graham cracker crumbs (about 12 full sheets)
¼ cup granulated sugar 
6 tablespoons unsalted butter, melted
For the Filling:
4 ounces cream cheese, softened
6 egg yolks
2 (14 ounce) cans sweetened condensed milk
1 cup key lime juice (preferably Nellie and Joe’s brand)
Zest of 2 regular limes or 4 key limes
For the Topping:
1 cup cold heavy cream 
1 tablespoon powdered sugar
Lime zest for garnish 
Instructions
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or foil, leaving an overhang on the sides. Lightly spray with cooking spray and set aside.
2. Make the Crust:
In a medium bowl, mix the graham cracker crumbs, ¼ cup sugar, and 6 tablespoons melted butter until well combined.
Press the mixture evenly into the bottom of the prepared pan.
Bake for 10 minutes.
After baking, reduce the oven temperature to 300°F (150°C) and set the crust aside to cool.
3. Make the Filling:
In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth. Scrape the bottom and sides of the bowl.
Blend in the 6 egg yolks until well combined.
With the mixer on low, gradually add the sweetened condensed milk, key lime juice, and lime zest. Blend until fully incorporated.
Pour the filling over the cooled crust and spread it into an even layer.
Bake for 35-40 minutes or until the filling is slightly jiggly but set.
4. Cool and Chill:
Let the bars cool at room temperature for 30 minutes.
Then refrigerate for at least 2-3 hours to fully set.
5. Make the Topping:
In a medium bowl, beat the cold heavy cream and 1 tablespoon powdered sugar on low until thick.
Increase the speed to medium-high and whip until stiff peaks form.
Spread the whipped cream evenly over the chilled key lime bars and chill for an additional 30 minutes.
6. Serve:
Once chilled, use the parchment overhang to carefully lift the bars out of the pan.
Cut into squares using a sharp chef’s knife.
Sprinkle with lime zest for garnish and enjoy! 
Notes:
For an extra tangy flavor, use fresh key limes if available!
These bars can be made a day in advance and stored in the refrigerator until ready to serve.
Enjoy your delightful Key Lime Pie Bars! 
