Key lime pie is my favorite type of pie, and bar cookies greatly appeal to my inner sort-of-lazy girl, so when I tried Magnolia Bakery's key lime pie bars, I knew I had to get the recipe. Thankfully, Magnolia generously agreed to share it with me (and you).
It's just the thing to bake the next time you need to make a sweet treat for a crowd, as it only requires a bit more work than a single key lime pie, but yields a whopping 64 bars. And, as it's a bar cookie, it's better suited to parties where your guests may not be seated as they dig into dessert.
I broke slightly from Magnolia's recipe and piped a dollop of whipped cream in the center of each bar, rather than spreading it on with an offset spatula. I prefer this slightly more refined presentation, but if you want something a bit more casual or don't have a pastry bag and a large star tip, do as Magnolia does; either way, they'll be darling and delicious.
If you're not cooking for a big crowd, halve the recipe and bake in a quarter-sheet pan. The bake times may be slightly shorter, so check earlier on.
- Graham cracker crust:
2 cups graham cracker crumbs (about 15 graham crackers)
1/2 cup brown sugar
1/4 cup melted unsalted butter
1/2 teaspoon kosher salt
- Key lime filling:
42 ounces (3 cans) sweetened condensed milk
12 egg yolks
2 cups key lime juice (from 3 1/2 pounds key limes)
2 tablespoons lime zest (about 9 key limes)
- Whipped cream:
2 cups heavy cream
2 tablespoons granulated sugar
2 teaspoons vanilla extract
- Make the crust: Preheat the oven to 300°F. Line a half-sheet pan with parchment.
- In a small bowl, mix together the graham cracker crumbs, brown sugar, melted butter, and salt.
- Gently press the crust into the prepped sheet pan. Bake until lightly browned, about 12 minutes.
- Transfer to a cooling rack; cool completely before filling with key lime custard mixture.
- Make the filling: In a medium bowl, whisk together the sweetened condensed milk, egg yolks, lime juice, and lime zest.
- Pour into the cooled graham cracker crust, gently tilting the pan to evenly distribute it over the entire crust. Bake for 25-30 minutes until the middle has just set but still jiggles slightly. Cool completely on a cooling rack before chilling for 1 hour. Once chilled, slice into 64 (roughly 2-inch-square) bars.
- Using a stand or hand mixer, whip together the heavy cream, sugar, and vanilla until firm peaks have formed.
- Fill a pastry bag fitted with a large star tip with whipped cream. Pipe whipped cream onto each bar. Serve chilled.
- Desserts, Cookies
- North American
- 64 2-inch-square key lime pie bars