Directions
- 1Combine crushed graham crackers, melted butter, and a sprinkle of sugar in a bowl.
- 2Mix the ingredients together until they resemble wet sand.
- 3Pour the mixture into a 9x13 inch baking dish.
- 4Press the mixture down firmly into the baking dish to form the crust.
- 5Bake the crust at 350 degrees Fahrenheit for 8-10 minutes.
- 6Remove the crust from the oven and reduce the oven temperature to 325 degrees Fahrenheit.
- 7Pour three cans of sweetened condensed milk into a mixing bowl.
- 8Add one cup of sour cream or Greek yogurt to the bowl.
- 9Mix the sweetened condensed milk and sour cream together.
- 10Squeeze limes to get one cup of lime juice.
- 11Add the one cup of lime juice to the mixture.
- 12Add two teaspoons of vanilla to the mixture.
- 13Mix all ingredients together until well combined.
- 14Add one tablespoon of lime zest to the mixture and mix until combined.
- 15In a separate bowl, add two egg yolks and a small amount of the lime mixture; mix it and then add it back to the main mixture.
- 16Pour the filling mixture over the baked graham cracker crust.
- 17Smooth the filling evenly over the crust.
- 18Bake at 325 degrees Fahrenheit for 18-20 minutes.
- 19Let the pie bars cool completely after baking.
- 20Pour heavy whipping cream into the bowl of a stand mixer.
- 21Whip the heavy cream until stiff peaks form.
- 22Add powdered sugar to taste (about 1/2 to 1 cup) to the whipped cream.
- 23Add the whipped topping on top of the cooled key lime bars.
- 24Top with some additional lime zest.
Ingredients
- 2.5 sheets graham crackers
- 1 stick melted butter
- 1 sprinkle sugar
- 3 cans sweetened condensed milk
- 1 cup lime juice
- 2 teaspoons vanilla
- 1 cup sour cream or Greek yogurt
- 2 egg yolks
- 1 tablespoon lime zest
- 1.5 cups heavy whipping cream
- 0.5 cup powdered sugar
Equipment
bowlspoon9x13 dishlime juicermeasuring cupstand mixerspatula
Tips
- For a late-night snack, the graham cracker mixture can be eaten on its own.
- Mix the egg yolks with a small amount of the filling mixture before adding them to the main bowl to temper them and prevent scrambling.
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