Ingredients
For the Pretzel Crust
- 1 1/2 cups pretzel crumbs, very fine
- 3 tbsp light brown sugar
- 1/4 tsp kosher salt
- 1/2 cup (1 stick) unsalted butter, melted
For the Key Lime Filling
- 2 (14-ounce) cans sweetened condensed milk
- 1/2 cup full-fat sour cream
- 2 tbsp lime zest (from about 4 limes)
- 1/2 cup lime juice (from about 8 limes)
For the Whipped Cream
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
Make and Bake the Crust
First, preheat your oven to 350 F. Line a 9×9 inch pan with parchment paper, leaving an overhang on the sides.
To make the pretzel crumbs, pulse whole pretzels in a food processor until they’re a very fine, sandy texture.
In a small bowl, mix the pretzel crumbs, light brown sugar, and kosher salt together. Pour in the melted butter and mix until everything is evenly moistened.
Firmly press the mixture into the bottom of your prepared pan in an even layer.
Pre-bake the crust for ~10 minutes.
Make the Filling and Bake
While the crust is baking, you can make the filling.
In a medium bowl, whisk together the sweetened condensed milk, sour cream, lime zest, and lime juice until the mixture is completely smooth and creamy.
Pour the filling over the hot, pre-baked crust.
Bake for another ~10 minutes, turning the pan halfway through. The bars are done when the center has only a slight jiggle.
Let the bars cool at room temperature for a few minutes, then move the pan to the refrigerator to cool completely.
Make the Whipped Cream and Finish
Once the bars are fully chilled, make the whipped cream.
In a medium bowl, beat the heavy whipping cream and powdered sugar together until stiff peaks form. Beat in the vanilla extract.
Spread the whipped cream in a smooth layer over the top of the chilled bars. You can decorate it with more lime zest if you’d like.
The bars need to be completely cold to slice cleanly.
Key Lime Pie Bars
Ingredients
For the Pretzel Crust
- 1 1/2 cups pretzel crumbs very fine
- 3 tbsp light brown sugar
- 1/4 tsp kosher salt
- 1/2 cup unsalted butter 1 stick, melted
For the Key Lime Filling
- 2 cans sweetened condensed milk 14-ounce
- 1/2 cup full-fat sour cream
- 2 tbsp lime zest from about 4 limes
- 1/2 cup lime juice from about 8 limes
For the Whipped Cream
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350°F. Line 9×9 inch pan with parchment paper, leaving overhang.
- Pulse pretzels into fine crumbs. Mix with brown sugar, salt, and melted butter.
- Press mixture firmly into prepared pan. Bake 10 minutes.
- Whisk condensed milk, sour cream, lime zest, and juice until smooth.
- Pour filling over hot crust. Bake 10 minutes until center slightly jiggles.
- Cool briefly at room temperature, then refrigerate until completely cold.
- Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Spread whipped cream over chilled bars.
Notes
