Key Lime Pie Bars With Vanilla Wafer Crust

By Samantha Seneviratne

Published June 24, 2020

Key Lime Pie Bars With Vanilla Wafer Crust
Mark Weinberg for The New York Times
Total Time
45 minutes, plus chilling
Rating
4(3,050)
Comments
Read comments

Some say that a Key lime’s juice is slightly more floral than that of its more well-known cousin, the Persian lime, the kind you can find in every supermarket and corner deli. Key limes are hard to find, though, so use bottled Key lime juice or conventional lime juice in this easy recipe that's great for a crowd.

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Ingredients

Yield:16 servings

    For the Crust

    • 1(11-ounce) box vanilla wafers
    • 2tablespoons granulated sugar
    • 8tablespoons/115 grams unsalted butter, melted

    For the Filling

    • 1¾cup/420 milliliters condensed milk (1 14-ounce can plus ½ cup)
    • 5large egg yolks
    • ¾cup/180 milliliters Key lime or conventional lime juice
    • 1teaspoon lime zest

    For the Topping

    • 1cup/240 milliliters cold heavy cream
    • 1tablespoon confectioners’ sugar
Ingredient Substitution Guide
Nutritional analysis per serving (16 servings)

330 calories; 19 grams fat; 10 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 37 grams carbohydrates; 0 grams dietary fiber; 28 grams sugars; 5 grams protein; 115 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 350 degrees. Line a 9-inch square pan with parchment paper, leaving a 2-inch overhang on two sides. In a food processor, combine vanilla wafers and sugar, and pulse until you have fine crumbs. Add butter and process until evenly moistened. Transfer mixture to prepared pan and press it down into an even layer. Bake until fragrant and a shade darker, 15 to 17 minutes.

  2. Step 2

    Meanwhile, prepare the filling: In a medium bowl, whisk together condensed milk, egg yolks, lime juice and lime zest.

  3. Step 3

    Pour filling over crust (it’s O.K. if it’s still warm) and bake until the filling is set, about 15 minutes. Transfer to a rack to cool completely, then cover and refrigerate for at least 4 hours.

  4. Step 4

    Use a sharp knife to release edges. Using the parchment overhang, carefully lift and transfer the bar to a cutting board. Just before serving, whip heavy cream and confectioners’ sugar until soft peaks form. Top bars with whipped cream and cut into 16 squares to serve.

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Ratings

4 out of 5
3,050 user ratings
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Comments

Beverly Kaye

After filling is set and cooled, since you already have the egg whites, why not whip them with some sugar and brown that meringue in the oven in lieu of the whipped cream topping?

lou ann

Sub in ginger snaps and dried coconut for the vanilla wafers, and you’ll take this tothe next level.

Lorry Kennedy

This recipe should specify Sweetened condensed milk... right now it does not.

Suzanne B

I’ve made these twice now and they were a huge hit. Everyone loved them. I didn’t bother with making the whipped cream and instead used a squirt of canned on top, which was perfectly delicious. Also the first time I didn’t realize I needed two cans of condensed milk, and so had to improvise a little…I added a half cup of heavy cream and that worked just fine.

BG

A bit batch of these went over like gangbusters at a birthday party last week; the birthday girl is an ardent and particular Key Lime Pie lover, so I was a little nervous... but she was a huge fan! I opted for a meringue topping vs. whipped cream (partly out of convenience with leftover egg whites, but mostly out of deference to said birthday girl who prefers meringue.) This is a great option when you've got a big crowd and thought of making more than one Key Lime Pie sounds like a not-fun time.

Deb O

I have made this several times now. I put it in an 10x13 pan and then then use two cans plus seven yolks plus one cup of juice and it makes a much larger serving with slightly thinner crust.

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