These rich pie bars are the perfect summer treat! They’ve been adapted from a key-lime pie bar recipe and made with regular limes instead. I’ve done it both ways and can confidently say that at least for my family and I, there is no difference in flavor. There is, however, a huge difference in the amount of prep time it takes to juice those things! I highly recommend these bars for you next summer get-together. They’re the perfect combo of sweet and tart with a crunchy, gluten-free graham cracker crust and topped with refreshing lime zest. Enjoy!
Ingredients:
PC: Maria Magee
The crust:
- 2 boxes gluten-free graham crackers, crushed. (about 10 ounces)
- ½ cup melted butter
Lime filling:
- 2 cans sweetened condensed milk
- 2 tbsp lime zest (about 2 limes)
- ¾ cup fresh lime juice (about 7 limes)
- 2 tsp vanilla extract
- 2/3 cup sour cream or Greek yogurt
- 2 egg yolks
Topping:
- 1 ½ cups heavy cream
- 2 tbsp sugar
- ½ tbsp lime zest to garnish
Directions:
Grind up or crush the graham crackers. The food processor works great, or you can place them in a gallon bag and crush with a rolling pin.
Preheat oven to 350 degrees. Line a 9×9 baking dish with parchment paper, placing one strip in each direction so that every side of the dish has extra parchment paper rising over the pan. This will help you lift the bars out once set.
Mix the melted butter and graham cracker crumbs in a medium bowl.
Pour the crumbs into the prepared pan and press down evenly. Using the bottom of a measuring cup works well for this and helps to tightly pack down the crust. Bake for 8-10 minutes.
Lower oven temperature to 325 degrees.
Zest and juice the limes.
In a large bowl, whisk the zest, lime juice, sweetened condensed milk, vanilla, and sour cream until smooth.
Whisk in the egg yolks.
Pour the filling on top of the graham cracker crust.
Bake at 325 degrees for 17-19 minutes or until the filling is slightly set around the edges (don’t worry if the middle still wiggles when you move the pan, it will set even more in the fridge)
Chill in the fridge overnight or for at least 4-6 hours.
Once the bars are set, use a mixer to whisk the heavy cream and sugar until stiff peaks form (It helps to place a glass bowl in the freezer for ten minutes before mixing!).
Smooth the whipped cream over the pie filling and top with lime zest.
Carefully lift bars out of the pan and place them on a cutting board to slice.
PC: Maria Magee
Cut them into squares and serve!
- This recipe makes 9 squares, but you can cut those diagonally into triangles. This will give you 18 servings and with bars as rich as these, they’re still a good size.
- If using regular graham crackers, you’ll need about 16 sheets. I used the gluten-free Schar brand and needed two boxes.
- Cover and refrigerate leftovers
PIN THIS!
Read more of Maria’s contributions to AllMomDoes here.
