Key Lime Pie Bars With Vanilla Wafer Crust

By Samantha Seneviratne

Published June 23, 2020

  • Mark Weinberg for The New York Times
Media 1 of 1
Total Time
45 minutes, plus chilling
Rating
4(3,108)
Comments
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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

  • 2 tablespoons granulated sugar

  • 8 tablespoons/115 grams unsalted butter, melted

FOR THE FILLING

  • 1 ¾ cup/420 milliliters condensed milk (1 14-ounce can plus ½ cup)

  • 5 large egg yolks

  • ¾ cup/180 milliliters Key lime or conventional lime juice

  • 1 teaspoon lime zest

FOR THE TOPPING

  • 1 cup/240 milliliters cold heavy cream

  • 1 tablespoon confectioners’ sugar

Ingredient Substitution Guide
Nutritional analysis per serving (16 servings)

37 grams carbs; 103 milligrams cholesterol; 330 calories; 5 grams monosaturated fat; 2 grams polyunsaturated fat; 10 grams saturated fat; 19 grams fat; 115 milligrams sodium; 5 grams protein; 28 grams sugar

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
3,108 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.

Jane K

I followed the recipe exactly. These came out beautifully! The crust was a little thick, but not too much so. I couldn’t wait to put the whipped cream topping on before trying one, but I am sure it will only get better with it! However, it’s fine without it. I am hoping they freeze well 🤞

Liza

How long do these keep in an airtight container, in the fridge?

HC

Made these with a biscoff cookie and toasted coconut crust. So good!!

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