PIES AND TACOS
These key lime pie bars are creamy, tangy, and perfectly refreshing.
Pulse graham cracker crumbs, sugar, and melted butter until it looks like wet sand. Press into a parchment-lined pan. Bake for 10 minutes, then let cool slightly.
In a large bowl, whisk the sweetened condensed milk and egg yolks together until smooth.
Add key lime juice and zest, whisking again until fully combined — the filling will thicken slightly on its own.
Pour the key lime filling over the warm crust and bake until the edges are set but the center is still a little jiggly, about 15–18 minutes.
Cool completely, then chill in the refirdgerator for at least 4 hours to set.
Top with piped whipped cream, fresh lime zest, or thin lime slices for an extra pop of color and flavor for garnish.
Perfect for summer gatherings!