Key Lime Pie Bars
These delightful Key Lime Pie Bars embody the perfect balance of sweet and tangy flavors, offering a refreshing treat perfect for any occasion.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs Can substitute with gluten-free graham cracker crumbs for a GF version.
- 0.5 cups unsalted butter, melted Use dairy-free butter for a dairy-free version.
- 0.25 cups granulated sugar Substitute with coconut sugar for a different sweetness.
For the filling
- 16 oz cream cheese, softened (2 packages) Dairy-free cream cheese can be used as a substitute.
- 1 cups powdered sugar Adjust to taste if you want more or less sweetness.
- 0.5 cups Key lime juice Freshly squeezed for the best flavor.
- 1 tablespoon Key lime zest More zest can be added for a bolder flavor.
- 1 teaspoon vanilla extract Pure vanilla extract is preferred.
- to taste Whipped cream (for topping) Use dairy-free whipped cream for a dairy-free version.
Instructions
Preparation
- Begin by gathering all your ingredients.
- Preheat your oven to 350°F (175°C) for the crust.
- In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until crumbs are evenly coated.
- Press the mixture into the bottom of a greased 9x9-inch baking dish.
Baking
- Bake the crust in the preheated oven for about 10 minutes until golden brown and fragrant.
- Remove from the oven and let cool.
Filling
- In a bowl, beat the softened cream cheese and powdered sugar until smooth (about 2-3 minutes).
- Add the Key lime juice, zest, and vanilla extract. Beat until fully combined.
- Pour the Key lime filling over the cooled crust and spread it evenly.
Chilling and Serving
- Cover with plastic wrap and refrigerate for at least 4 hours or overnight to set.
- Once set, cut into squares and serve topped with whipped cream.
- Enjoy your homemade Key Lime Pie Bars!
Notes
Store leftovers in an airtight container in the refrigerator for up to a week. They can also be frozen for 2-3 months.