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A Slice of Summer Bliss: Key Lime Pie Bars

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When the summer heat reaches its peak, nothing satisfies quite like the zesty burst of citrus combined with a creamy, luscious filling and a buttery cookie crust. Enter Key Lime Pie Bars: a dessert that embodies the brightness of summer in every bite. These bars are an elevated take on the classic Key Lime Pie, offering all the iconic tanginess and smoothness in a more portable, shareable form. Perfect for picnics, BBQs, or simply as an indulgent treat for yourself, Key Lime Pie Bars are a must-try for dessert enthusiasts.

Ingredients

Scale

Cookie Crust

  • 2 cups vanilla wafer cookies, finely ground (250 g): Provides the sweet, buttery base for the bars.
  • 5 tablespoons unsalted butter, melted: Helps bind the crust together while adding richness.
  • 2 tablespoons light brown sugar: Adds a hint of caramel-like sweetness and depth.

Key Lime Pie Filling

  • 1 tablespoon lime zest (packed, from 6–7 key limes): Infuses the filling with fragrant citrus oils.
  • 5 large egg yolks: Adds richness and helps thicken the custard.
  • 22 ounces sweetened condensed milk (1 14-ounce can and ¾ cup from a second can): Sweetens and creates the signature creamy texture.
  • 1 cup freshly squeezed lime juice: The star of the show, providing that iconic tangy flavor.

Whipped Cream Topping

  • 1 cup heavy whipping cream: Whips up into a light, airy topping.
  • 2 tablespoons powdered sugar: Adds sweetness and stabilizes the whipped cream.

Instructions

1. Preparing the Cookie Crust

  1. Preheat the Oven: Adjust the oven rack to the middle position and preheat to 350°F. Line an 8×8-inch baking pan with parchment paper, allowing the sides to overhang for easy removal later.
  2. Crush the Cookies: Grind vanilla wafer cookies in a food processor until they resemble fine crumbs.
  3. Combine Ingredients: In a medium bowl, mix the cookie crumbs with melted butter and light brown sugar. The mixture should feel like damp sand.
  4. Press Into Pan: Transfer the crumb mixture to the prepared pan and press it firmly and evenly across the bottom using a spatula or the back of a spoon.
  5. Bake: Bake the crust for 13–15 minutes, then set aside to cool for about 30 minutes.

2. Making the Key Lime Pie Filling

  1. Mix the Zest and Yolks: In a large bowl, combine the egg yolks and lime zest. Using a hand mixer, beat on medium speed for 4–5 minutes until the mixture thickens and lightens in color.
  2. Incorporate Sweetened Condensed Milk: Add the sweetened condensed milk and beat for another 3 minutes to ensure a smooth, rich consistency.
  3. Add Lime Juice: Whisk in the freshly squeezed lime juice until fully incorporated.
  4. Assemble and Bake: Pour the filling over the cooled crust and bake for 15–17 minutes. The filling should be set but still slightly jiggle as a whole when gently shaken. Cool on the counter for 30 minutes before refrigerating for at least 3 hours or overnight.

3. Creating the Whipped Cream Topping

  1. Whip the Cream: In a large bowl, beat the heavy whipping cream and powdered sugar using a hand mixer. Stop when stiff peaks form.
  2. Spread Over Bars: Evenly spread the whipped cream over the chilled key lime filling using an offset spatula. Chill for at least 30 minutes before slicing.
  3. Slice and Serve: Use the parchment overhang to lift the bars out of the pan. Slice into squares with a sharp knife, cleaning the blade between cuts for neat edges.

Notes

  • Ingredient Substitutions:
    • Vanilla Wafers: Swap with graham crackers or digestive biscuits for a different crust flavor.
    • Key Lime Juice: If key limes are unavailable, use regular lime juice, though the flavor will be slightly less floral.
  • Add a Twist:
    • Coconut Crust: Mix shredded coconut into the crust for a tropical vibe.
    • Chocolate Drizzle: Add a drizzle of dark chocolate over the whipped cream for a decadent touch.
  • Serving Suggestions:
    • Garnish: Top with lime slices, zest, or a sprinkle of crushed cookies.
    • Pairing: Serve with iced tea or a refreshing citrus cocktail for the ultimate summer treat.
  • Storage:
    • Store the bars tightly covered in the fridge for up to 4 days. For longer storage, freeze and defrost in the refrigerator before serving.

Find it online: https://susanrecipes.com/a-slice-of-summer-bliss-key-lime-pie-bars/