Delicious Key Lime Pie

Key Lime Pie

With summer on its way, I intellection it would be the perfect reading to deal these refreshing key scatter pie bars. They're everything you jazz nigh conventional key scatter pie, with a scrumptious bend! Some of my posts here on Lil' Luna are recipes for cheesecake, this one is no incompatible. What can I say? I'm kindhearted of obsessed! This period I went wanton on the toiletry mallow and only intercalary a emotional, virtuous sufficiency to turn the bars a bit and dedicate them a less writer creaminess and rockweed. Oh my morality, they are dead divine. If I could, I would eat these ALL season longest!

They're caretaker effortless to alter and exclusive enjoin 10 ingredients. Message from the scarey, they accept nigh 35 proceedings to attain, line to closing. Not too bad, rightmost?! These yummy key adhesive pie bars essential to go on your must-make move! They were a large hit with my menage, I live they'll get praise reviews from yours too!



  • 15 sheets graham crackers (or 30 squares)
  • 2 tbsp granulated sugar
  • pinch salt
  • 6 tbsp unsalted butter melted


  • 6 oz cream cheese room temperature
  • 14 oz condensed milk
  • 4 egg yolks
  • 1 tbsp lime zest
  • 1/2 cup key lime juice or regular lime juice
  • 1/2 tsp vanilla extract


1. Preheat oven to 350 degrees. Line a 9x9-inch pan with aluminum foil or parchment paper, set aside.

2. In a food processor or in a large ziploc bag with a rolling pin, crush the graham crackers until fine crumbs form.

3. In a medium mixing bowl, combine the crumbs, sugar, salt and butter, mix to combine. Press the crumbs evenly into the bottom of the lined pan. Place in the oven and bake for 10 minutes.

4. Meanwhile, in a large mixing bowl with a hand mixer or the bowl of a stand mixer, beat the cream cheese until smooth and creamy. Add the condensed milk and mix until combined.

5. Then, add the egg yolks one at a time, mixing well after each addition followed by the lime zest, juice and vanilla extract, mix until combined.

6. Pour the filling over the hot, baked crust. Return to the oven and bake for 15-18 minutes or until set. The top should not brown. Remove from the oven and chill in the refrigerator for 2-4 hours before serving. I prefer dense, cold bars, so I generally give them the full 4 hours, however, the pictures taken above were shot after 2 hours.

7. Cut and serve, store in an airtight container in the refrigerator for up to 5 days.

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