317 minutes
Tangy key lime pie bars with a sweet and crunchy vanilla wafer crust, perfect for an easy-to-serve dessert.
Vanilla Wafers, crushed
0 box
0 oz
Unsalted Butter, melted
0.25 sticks
Sweetened Condensed Milk
0 oz
each
0.25 fluid ounces
teaspoons
Heavy Cream, cold
cups
Confectioners’ Sugar
0 oz
1. Prepare the Vanilla Wafer Crust
Preheat the oven to a moderate temperature and line a 9-inch square pan with parchment paper. Combine crushed vanilla wafers, granulated sugar, and melted unsalted butter, stirring until well mixed. Press this mixture into the bottom of the pan and bake until golden brown, about 15 to 17 minutes.
2. Mix the Key Lime Filling
Whisk together condensed milk, egg yolks, key lime juice, and lime zest in a medium bowl until smooth and well combined. Pour the filling over the crust and bake until just set, about 15 minutes.
3. Chill the Bars
Allow the pan to cool to room temperature on a rack after baking. Chill in the refrigerator for at least 4 hours until completely set.
4. Whip the Cream Topping
Whip the cold heavy cream and confectioners’ sugar together until soft peaks form.
5. Cut and Serve
Lift the set bars out of the pan using the parchment overhang, transfer to a cutting board, and slice into 16 bars. Top each bar with a dollop of whipped cream before serving.
Their unique flavor is superior to regular limes, but if unavailable, a blend of regular lime and a touch of sweeter lime juice can be used as a substitute.
Let the bars cool at room temperature before refrigerating to firm up the filling, making it easier to cut clean slices.
Pre-baking provides a firm foundation and enhances the crust's flavor and texture. Use a measuring cup to compress it tightly, then bake until lightly golden.
Bake the filling until the center is set but still wobbly to avoid over-baking and ensure a perfect texture.
Room temperature egg yolks and condensed milk blend more smoothly for a uniform mixture.
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