Key Lime Pie Bars with Whipped Topping

Linked to the Florida Keys, key lime pie shines with tart juice and a silky condensed-milk filling over graham crust. These shareable bars keep that classic tang and finish with a light whipped topping.

Serves 12 · 20 min prep · 30 min cook

Estimate for one serving

• 380 cal
• 6g protein
• 44g carbs
• 21g fat
• 3g fiber

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Ingredients

• 2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 2 (14 oz) cans sweetened condensed milk
• 3/4 cup key lime juice
• 2 tbsp key lime zest
• 6 large egg yolks
• 1 1/2 cups heavy whipping cream
• 3 tbsp powdered sugar
• 1 tsp vanilla extract
• 2 tbsp extra graham crumbs for dusting

Instructions

1. 1Preheat the oven to 350°F. Line a 9-by-13-inch baking pan with parchment paper, leaving overhang on the long sides so you can lift the bars out later.
2. 2Combine the graham cracker crumbs and granulated sugar in a bowl. Stir in the melted butter until the mixture resembles wet sand. Press the crust firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes until lightly golden and fragrant, then cool for 10 minutes.
3. 3In a large mixing bowl whisk the sweetened condensed milk, key lime juice, key lime zest, and egg yolks until silky and uniform with no streaks of yolk remaining.
4. 4Pour the filling over the warm crust and spread it into the corners with an offset spatula. Bake at 350°F for 18 to 22 minutes; the surface should look set and only the very center should still have a slight wobble.
5. 5Cool the pan completely on a wire rack, then refrigerate for at least 4 hours until the filling is firm enough to cut cleanly.
6. 6Using the parchment overhang, lift the slab onto a cutting board. Trim the edges if desired and cut into 12 neat bars with a sharp knife wiped clean between cuts.
7. 7Whip the heavy cream, powdered sugar, and vanilla extract to soft-to-medium peaks. Spoon or pipe a generous dollop of whipped topping onto each bar.
8. 8Finish with a light dusting of extra graham crumbs. Keep chilled until serving so the creamy filling stays cool and sliceable.