Easy Key Lime Pie Bars | Only 5 INGREDIENTS!
5 - Ingredient Easy Key Lime Pie Bars Recipe
:: Cook Me Food ::
These key lime pie bars are bound to become your new favorite dessert. The smooth and creamy filling is a perfect balance of tartness and sweetness. Each bite has a subtle crunch from the graham cracker crust that goes so well with the refreshingly delicious filling - making this the perfect key lime pie bar recipe.
You’ll need:
• 1 ½ cup or 12 full sheets graham crackers (crushed)
• 6 tbsp salted butter (melted & cooled)
• 2 cans 14 oz. sweetened condensed milk
• 4 oz. cream cheese (room temperature)
• 2/3 cup key lime juice (16 -18 key limes) + 1 tbsp zest (3-4 key limes)
Makes 16 creamy delicious bars
* Using a 9x 9 square baking pan in the video
:: HELPFUL HINTS:
* Make sure cream cheese is at room temperature before baking to ensure a smoother batter.
* When key limes are not available or convenient, one can use 100% key lime juice in a bottle (available at most grocery stores)
* Avoid cracks and center shrinkage: Use all ingredients at room temperature. Place pan at the middle rack of the oven. Cool completely at room temperature before chilling.
* Get the perfect cut: Wipe the knife clean before every cut.
* Best time to cut & serve: Let it cool completely before chilling. It is best to chill bars at least 2 hours or overnight before slicing/serving.
Happy baking!
Thanks for watching!
Professional Baker Teaches You How To Make KEY LIME PIE!
Key Lime Pie is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipes below!
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Recipe
Yield: 1 9-inch (23 pie)
Servings: 8-10
Prep Time: 30 minutes
Cook Time: 45 minutes
Ingredients
Crust
1 ½ cups (185 g) graham cracker crumbs (or ground digestive biscuits)
½ cup (50 g) sweetened flaked coconut
6 Tbsp (90 g) unsalted butter, melted
Filling
1 (300 g) tin sweetened condensed milk
½ cup (125 mL) fresh lime juice (key lime or calamansi)
2 tsp (10 mL) freshly grated lime zest
1 tsp (5 mL) vanilla extract
4 large egg yolks
Meringue
4 large egg whites, at room temperature
½ tsp (2 mL) cream of tartar
1 cup (200 g) granulated sugar (caster sugar)
Directions
1. Preheat the oven to 350 F (180 C).
2. Stir the graham crumbs, coconut and melted butter together until crumbly and press this into an ungreased 9-inch (23 cm) pie plate. Bake the crust for 10 minutes, then cool before filling.
3. For the filling, reduce the oven temperature to 300 F (150 C). Whisk the condensed milk with the lime juice, zest and vanilla and then whisk in the egg yolks (save the whites for the meringue). Pour this into the cooled crust and bake for 30 minutes, until the filling no longer jiggles when the pan is moved. Cool the pie to room temperature. Once cooled, the pie can be chilled and topped with meringue later.
4. Increase the oven temperature to 400 F (200 C). Whip the whites and cream of tartar with electric beaters or in a stand mixer fitted with the whip attachment until they are just past foamy (frothy but not holding a soft peak). Bring the sugar with 3 Tbsp (45 mL) of water up to a boil on high heat without stirring. Continue to boil the sugar until it measures 240 F (115 C) on a candy thermometer. Carefully pour the sugar down the side of the bowl while beating on high speed and continue whipping until the meringue is almost at room temperature, about 5 minutes.
5. Place the meringue in a large piping bag fitted with a large star tip. Pipe a pattern of your wish (spikes upward or spiral around) on top of the cooled filling (alternatively, you can dollop and spread the meringue over the filling). Bake this for 4-5 minutes, until the meringue browns as desired (keep an eye on it, it can brown quickly!) Alternatively, the meringue can be browned using a butane torch (since the meringue is fully cooked, the torching is for effect). Cool the pie to room temperature and then chill completely (2-3 hours) before serving.
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Mini Key Lime Pies Recipe | How to Make Lime or Lemon Pie with Graham Cracker Crust | Baking Cherry
Learn how to make these delicious and easy-to-make MINI KEY LIME PIES, with a buttery graham cracker crust and a creamy, tangy key lime filling. You can use regular LIME or LEMON instead of key limes.
•Note 1: If you want to make just one pie, use a 7in (18cm) round springform pan.
•Note 2: Make sure to use condensed milk, not milk or cream, otherwise the pies won't set properly.
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#dessert #pie #yummy
•Ingredients: Graham crackers or digestive biscuits, unsalted butter, sweetened condensed milk, freshly squeezed key lime (lime or lemon juice), key lime zest, and egg yolks.
CLAIRE SAFFITZ PERFECT KEY LIME PIE RECIPE | DESSERT PERSON
CLAIRE SAFFITZ PERFECT KEY LIME PIE RECIPE | DESSERT PERSON
Welcome to another delicious episode of Dessert Person, where Claire Saffitz guides you through creating an irresistible homemade Key Lime Pie! This iconic dessert brings together the perfect balance of tangy lime and sweet indulgence, all nestled in a buttery graham cracker crust. Join us as Claire takes you step-by-step through this easy-to-follow recipe, sharing her expert tips and insights along the way.
#keylimepie #dessert #clairesaffitz
Key Lime Pie
Makes one 9-inch pie
CRUST
6 ounces (170g) graham crackers
4 tablespoons unsalted butter, melted and cooled
2 tablespoons granulated sugar
1 large egg yolk
½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon Morton kosher salt
FILLING
1 tablespoon freshly grated lime zest
5 large egg yolks
1 14-oz can sweetened condensed milk
¾ cup fresh lime juice, strained
Pinch of salt
1 teaspoon vanilla extract
TOPPING AND ASSEMBLY
2 ounces cream cheese, at room temperature
2 tablespoons powdered sugar
1 cup heavy cream, chilled
More fresh lime zest, for serving
PREHEAT THE OVEN: Arrange an oven rack in the center position and preheat the oven to 350°F.
MAKE THE CRUST: Place the graham crackers in a resealable bag, press out the air, and seal. Use a rolling pin or heavy-bottomed saucepan to crush the crackers, periodically shaking the bag so the larger pieces settle to one side, and continue to crush until you have very fine, uniform crumbs. (You can also pulse them in a food processor until finely ground, but it’s very doable by hand.) Transfer the crumbs to a medium bowl and add the melted butter, granulated sugar, yolk, and salt. Toss with a fork until the mixture is well combined, then rub the mixture with your fingertips until it looks like wet sand.
PRESS IN THE CRUST AND BAKE: Transfer the mixture to a 9-inch pie plate and scatter the crumbs evenly across the bottom. Use a straight-sided glass or 1-cup dry measure to very firmly press the mixture up the sides of the plate and across the bottom, flattening it into an even layer. Place the plate on a sheet pan and bake until the crust is fragrant, firm to the touch, and dark brown around the edges, 8 to 12 minutes. Remove from the oven and let cool while you make the filling.
REDUCE THE OVEN TEMP: Turn the oven down to 325°F.
MAKE THE FILLING AND BAKE: In a medium bowl, combine the zest, yolks, sweetened condensed milk, lime juice, salt, and vanilla and whisk until completely smooth. Pour the filling into the pie plate and smooth the surface. Transfer the pie back to the oven and bake until the filling is set and just a little wobbly in the center, 15 to 20 minutes. Remove from the oven and let cool completely at room temperature, about 1 hour, then transfer to the refrigerator and chill until cold, at least 2 hours.
MAKE THE TOPPING: In a medium bowl, combine the cream cheese and powdered sugar and work the mixture with a flexible spatula until the sugar is completely incorporated and the cream cheese is smooth. Switch to a whisk and slowly dribble in a couple of tablespoons of the cold cream, whisking to incorporate. Continue to slowly add the cream, whisking constantly to prevent lumps, until you have a thick, smooth mixture, then whisk vigorously until you have a softly whipped cream that forms medium peaks. Remove the pie from the refrigerator and scrape the whipped cream onto the surface, spreading it nearly to the edges. Return to the fridge and chill just until the topping is set, at least 15 minutes.
SERVE: Top the pie with fresh lime zest, cut into slices, and serve.
DO AHEAD: The pie can be baked and chilled (without the topping) 1 day ahead. When it’s cold, cover loosely with plastic wrap, then top within a couple of hours of serving. Any leftover pie will keep, covered with plastic, for several days in the refrigerator (the crust will soften over time).
Chapters:
00:00 Intro
01:52 Ingredients & Special Equipment
02:29 Make the Crust
06:50 Assemble the Filling
11:05 Remove and Cool
12:02 Make the Topping
16:47 Serve
19:14 Archie!
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Character Rigger: Johara Dutton
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Background Illustrator: Jagriti Khirwa
Key lime pie with graham cracker crust
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***RECIPE, MAKES A 9-10 in (23-25 cm) PIE***
For the crust
150-200g graham crackers
1/2-1 stick (2-4 oz, 57-114g) butter, melted (or 60-120 ml coconut oil for a vegan pie)
1/4-1/2 teaspoon (3-6g) salt, if using unsalted butter
1/3-1/2 cup (66-100g) sugar, I like brown sugar (white sugar + molasses)
ground cinnamon to taste (maybe half a teaspoon, very optional)
For the custard
3/4-1 cup (177-237 ml) lime juice
The zest of 2-4 limes (very optional)
5-6 egg yolks (or 1/2 cup, 118 ml vegan sour cream)
28 oz (3.5 cups, 830 ml) sweetened condensed milk (to make vegan version, combine 4 standard 13.5 oz, 400 ml cans of coconut milk and 1 1/3 cups, 230g sugar in a saucepan and simmer for about 45 min, stirring frequently — you might not need all of it, depends on how much it reduces)
For the topping
1-2 cups (236-473 ml) whipping cream
sugar (ideally powdered sugar) to taste
vanilla extract to taste
Pulverize the graham crackers as fine as you want them. Mix in a conservative amount of sugar, salt (if using unsalted butter), cinnamon (if using) and melted butter. The less butter, the more crumbly the finished crust will be. Taste and consider adding more sugar, salt or butter. Mold into a 9-10 inch (23-25 cm) pie pan, tamping it down smooth. Bake empty at 325 F (160 C) convection or 250 F (180 C) conventional for 10 minutes. Let it cool throughly before filling it.
Make the filling by mixing together the sweetened condensed milk, egg yolks and limes juice. If you don't want the pie very acidic, go with the smaller quantity of juice, and use only five egg yolks instead of six. You could mix in some of the lime zest now and reserve some for garnish later, put it all in now, or put none of it in now.
Pour the filling into the crust — it should look like not quite enough, because custard expands slightly when cooked. Bake at the same temperature as before for 20-30 min, or until the center of the pie has firmed slightly, but is still wobbly when you nudge the pan. Don't let anything brown.
(NOTE! If you're doing the version with sour cream [vegan or otherwise] instead of egg yolks, it won't need to bake nearly as long. I'd guess 10 minutes, max, until you see little bubbles bursting at the surface. It won't seem very set, but it'll set up in the fridge.)
Cool thoroughly on the counter before chilling overnight.
Whip the cream and flavor it with as much sugar and vanilla as tastes good to you. Serve the chilled pie with some whipped cream on top, and maybe garnish with fresh lime zest.