Creamy Key Lime Pie Bars

Creamy Key Lime Pie Bars

from kingarthurbaking.com
35 min
310 kcal / serving

These Key lime pie bars take a delightful detour from tradition: Instead of baking a custard made from sweetened condensed milk and eggs, this ultra-silky filling is cream-based and prepared on the stovetop like posset, the classic British dessert. The mixture is then poured over a crisp graham cracker crust and simply chilled until set. The result? Bars with a lusciously smooth, tangy filling with a texture somewhere between mousse and pudding — refreshing, rich, and irresistibly creamy! 

Ingredients

  • 2 ½ cupsheavy cream
  • ¾ cupgranulated sugar
  • ⅛ teaspoontable salt
  • 1zest of
  • 6 tablespoonskey lime juice or lime juice
  • 1 ½ cupsgraham cracker crumbs, about 10 whole graham crackers (crushed)
  • ¼ cupconfectioners' sugar, sifted if lumpy
  • ⅛ teaspoontable salt
  • 6 tablespoonsunsalted butter, melted
  • 1 cupwhipped cream, prepared
  • 1zest of

Directions

  1. 1

    Preheat the oven to 350°F with a rack positioned in the center. Line an 8" square pan with a parchment sling.

  2. 2

    To make the filling: In a large saucepot, heat the cream, sugar, salt, and lime zest over high heat until boiling, stirring occasionally with a heat-proof spatula to dissolve the sugar. Once the mixture comes to a boil, reduce the heat slightly to maintain a gentle boil for 5 minutes, stirring constantly. Watch the mixture carefully and further reduce the heat if the cream starts boiling rapidly — maintain a gentle boil. The mixture will thicken only slightly; it will look almost as fluid as plain cream.

  3. 3

    Remove the saucepot from the heat and stir in the lime juice. Set aside to cool slightly in the saucepot while you prepare the crust. Stir occasionally to prevent a skin from forming.

  4. 4

    To make the crust: In a medium bowl, stir together the graham cracker crumbs, confectioners’ sugar, and salt. Add the melted butter and mix until thoroughly combined.

  5. 5

    Transfer the crust mixture to the prepared pan, then use the bottom of a measuring cup or glass and the pads of your fingers to press it firmly and evenly into the bottom of the pan.

  6. 6

    Bake the crust for 10 to 15 minutes; it’ll darken in color a bit. Remove it from the oven and place it on a rack to cool for 10 minutes.

  7. 7

    Gently pour the filling over the slightly cooled crust, then carefully place the pan, uncovered, in the refrigerator for at least 6 hours, or overnight, until set.

  8. 8

    Once set, lift the bars out of the pan using the parchment sling and transfer them to a cutting board. For the cleanest and most precise cuts, soak a chef’s knife in hot water, dry it thoroughly, then slice the bars. Repeat soaking and drying the knife between cuts, as needed, to keep the edges clean.

  9. 9

    To top the Key lime pie bars: When ready to serve, top each bar with a dollop of whipped cream, then zest the lime over the top. These bars are best served chilled.

  10. 10

    Storage information: Store any leftover Key lime pie bars, covered, in the refrigerator for up to 1 week; freeze for longer storage.