KEY LIME PIE BARS
Award-Winning and perfect for any occasion.
Servings Prep Time
8perfectly sized bars 2hrs
Cook Time
1hr
Servings Prep Time
8perfectly sized bars 2hrs
Cook Time
1hr
Ingredients
Key Lime Batter
Crust
Instructions
For the filling:
  1. In a non-reactive mixing bowl, carefully combine the ingredients using a soft spatula for the filling. We don’t want to whisk here, air bubbles are not a custard pie’s friend. If you’re extra picky, like me, I pull the chalazae off (the squiggly white part), so the custard is silky smooth. Allow it to rest in the fridge for at least 1hr-overnight (best) so the acid and the egg will begin to set the custard up and thicken beautifully.
For the crust:
  1. Preheat oven to 325 f.
  2. Process the cookies in a standard food processor until it reaches a fine crumb. Add the sugar, salt, vanilla and nuts. Pulse to combine until the nuts reach course texture. Transfer to a bowl adding just enough butter and mixing thoroughly until it reaches what looks like a nice wet sand. Squeeze it into a lump and it shouldn’t fall apart but it should crumble slightly.
  3. *If using a small sheet tray, you have the option of lining the inside with parchment as this will help you remove the bars easier. Press the crumb into a 10″x14″ shallow sheet tray or 10″ deep pie pan. I always start on the sides first, using my finger tips and palms to 1/4-1/2 inch thick, then fill in the bottom pressing with the bottom of a measuring cup or small rolling pin. Place the crust into the oven and bake for 10 minutes until it become slightly firm to the touch and nuts are golden brown with a toasted aroma.
  4. Cool the crust on a rack for about 20 mins. Turn the oven down to 275 f. Add the batter to the crust filling just to the top but not past the crumb line. Place the prepared pan/tray onto a larger sheet tray and onto the middle rack of the oven. Similar method for creme brûlée, pour a thin layer of warm water into the larger sheet tray. This is the secret to custard that won’t curdle or soufflé on the outer ring.
  5. Bake for 15 mins. Give it a slight wiggle to see if the custard moves or pools in the center. If it does, add an additional 10 mins. Reduce the time by 4 mins each interval until completely set. All ovens vary, make sure the oven is set to low or no fan. Once set, carefully remove the pan and allow to cool at room temperature, then give it a final set it in the fridge or freezer before cutting.
  6. Just before serving, add a dollop of whipped fresh cream, fresh strawberries, squeeze of lime or a drizzle of white chocolate. Bon Appetite!