There seems to be a food holiday for almost everything these days, and I am absolutely willing to celebrate the ones that involve dessert. Tomorrow, September 26, is National Key Lime Pie Day, so today I’m sharing one of my favorite alternatives to a traditional Key lime pie: Key Lime Bars.
I love Key lime desserts because they’re bright and tart without being too sweet. And while I love a beautiful Key lime pie, sometimes bars are simply easier. They’re easy to slice, easy to serve, and perfect when you want something that feels a little special without making an elaborate dessert. These Key Lime Bars have all those flavors I love including a buttery crust paired with a creamy, tangy lime filling. They’re wonderful chilled, which also makes them a great make-ahead dessert.
And although summer may technically be behind us, September is one of those in-between months when I’m not quite ready to give up all my favorite warm-weather flavors. There will be plenty of time for apples, pumpkins, cinnamon, and everything else I love about fall. For today, I’m hanging on to summer for just a little longer. Happy Key Lime Pie Day!
Key Lime Bars
Ingredients
Graham Cracker Crust
- 12 graham cracker sheets
- 1/4 cup + 2 Tbsp. brown or coconut sugar
- 9 Tablespoons butter melted
- 1 pinch salt
Key Lime Pie filling:
- 2 14 ounce cans sweetened condensed milk
- 6 egg yolks
- 3/4 cup key lime juice
- 1 lime zested
- 1 dash salt
- Whipped cream for garnish
- 1 Key lime sliced for garnish
Instructions
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Preheat the oven to 350℉. Grease and line a 9" x 11" glass baking dish with parchment paper.
Graham Cracker Crust
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In a food processor, blend the graham crackers, sugar, butter, and salt until you see small crumbs. Press the crumbs into the bottom of the baking dish.
Key Lime Pie Filling
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In a large bowl, mix together all of the filling ingredients. Whisk until the filling is well blended and pour over the graham cracker crust.
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Bake for 18-26 minutes or until the center of the bars appears set and not gooey. Remove from the oven and allow to cool on a rack for 45 minutes. Then put the bars into the refrigerator and chill for at least 2 hours before serving. Cut and serve with a spoonful of whipped cream and/or a slice of key lime, if desired.
