Key Lime Pie Bars
The standout feature of these bars is the salty pretzel crust, which is a great contrast to the sweet and tart key lime filling. The filling itself is a simple mixture of sweetened condensed milk, lime, and sour cream that sets up into a smooth, creamy layer. A simple whipped cream topping balances everything out.
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 9x9 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
Bars must be fully chilled before slicing. Store refrigerated up to 5 days.
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