Easy Key Lime Pie Bars Recipe For A Crowd | Easy Dessert Recipes | Cooking Up Love

sweetened condensed milk

🥗Healthier: coconut cream

💰Cheaper: evaporated milk + sugar

Coconut cream provides a similar texture with fewer calories.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option.

Preheat the oven to 350 degrees.

Crush about 5 graham crackers into a fine crumb in a large ziplock bag.

Add 1/2 teaspoon of salt and mix.

Add 1/2 cup of brown sugar and 2 cups of flour and mix.

Add 6 tablespoons of melted butter (or 8 tablespoons for a firmer crust) and mix until thoroughly incorporated.

Press the crust mixture into the bottom of a 13 by 9 inch pan.

Bake for about 15 minutes until the crust is slightly golden, then cool completely on a wire rack.

Juice the key limes to get a little more than 1/2 cup of juice, supplementing with regular limes if necessary.

Heat 3/4 cup of sugar and the 1/2 cup of key lime juice over low heat and stir until the sugar dissolves, then remove from heat and set aside.

Sprinkle one envelope of unflavored gelatin over 2 tablespoons of the reserved lime juice in a medium-sized bowl, stir, and let stand for about 5 minutes.

In a separate bowl, beat 2 cups of heavy whipping cream on medium-high until soft peaks form.

Add the sugar mixture to the gelatin and stir until the gelatin dissolves, then whisk in one can of sweetened condensed milk.

Place the bowl with the mixture into a container filled with ice and whisk for about 7 to 10 minutes until it cools down and begins to set.

Gently fold in the whipped cream and the zest of one lime.

Pour the key lime filling over the cooled pie crust and smooth the top.

Top the pie with a little more lime zest before refrigerating, using a regular lime for better visual contrast.

Use a few toothpicks to hold the saran wrap off the top of the pie surface.

Chill for at least 8 hours before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens