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Twisted Key Lime Pie Bars

Twisted Key Lime Pie Bars

joymakersandco
If you're a fan of the iconic Key Lime Pie but crave a little extra magic, then look no further. Allow me to introduce you to the culinary brilliance that is the Twisted Key Lime Pie Bars. Imagine the zesty zing of fresh key lime and and an unexpected guest... lemon juice. Combined with a buttery graham cracker crust for a twist of flavors that will leave your guests wondering, "What's the secret ingredient?"
5 from 2 votes
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 2 hours
Course Dessert
Cuisine American
Servings 12 bars
Calories 333 kcal

Equipment

  • 1 Juicer & Sieve
  • 1 Zester
  • 1 Food Processor
  • 2 Medium Mixing Bowls
  • 1 8x8" Baking Dish, or 10" Deep Dish Pie Plate
  • Aluminum Foil Heavy Duty
  • 1 Digital Thermometer optional
  • 1 Whisk or Electric Mixer, for whipping cream

Ingredients
 
 

Toasted Pecan Cookie Crust:

  • 2-1/4 cups graham crackers, store-bought or homemade, SEE ARTICLE ABOVE.
  • 2 tablespoons brown sugar, store-bought or homemade, SEE ARTICLE ABOVE.
  • 1/2 cup pecans or walnuts, toasted, optional, SEE NOTES
  • 1 teaspoon vanilla extract
  • 2 pinches salt
  • 10 tablespoons unsalted butter, melted

Twisted Filling:

  • 1 cup fresh or bottled key lime juice, SEE NOTES BELOW.
  • 1/4 cup fresh lemon juice, do not use bottled, about 2-3 lemons
  • 1 teaspoon key lime zest
  • 8 egg yolks, from large eggs, room temperature
  • 2- 14-oz cans sweetened condensed milk, SEE NOTES BELOW.
  • 2 pinches salt

Sweet Whipped Cream:

  • 1 cup heavy whipping cream, cold
  • 3 tablespoons powdered sugar, or powdered coconut sugar. SEE ARTICLE ABOVE.
  • 1 teaspoon vanilla extract, or vanilla paste

Instructions
 

Crust:

  • Pre-heat the oven to 325 F. Line your baking dish with foil and set aside.
  • Lightly toast the pecans in a dry frying pan on medium heat. Be sure to stir to prevent burning. When they are done, remove from the hot pan and set aside to cool.
    Twisted Key Lime Pie Bars
  • Meanwhile, break apart the graham crackers and place them into a food processor. Pulse until a fine crumb texture is achieved. SEE PHOTOS. Place the crumbs into a medium bowl. Set aside.
    Twisted Key Lime Pie Bars
  • Next, add the cooled pecans to the food processor. Carefully pulse until they are a fine texture but not liquified like butter. Add to the bowl with the crumbs.
  • Melt the butter and add to the crust ingredients along with the brown sugar, pinches of salt, and the vanilla extract. Mix to combine. You want it to be like the texture of sand that holds together when damp. If it does not melt another couple tablespoons of butter and slowly add.
    Twisted Key Lime Pie Bars
  • Dump the crust mixture into the bottom of your prepared baking dish. Firmly press into the bottom. Place the dish onto a baking sheet.
    Twisted Key Lime Pie Bars
  • Bake the crust for about 8-10 minutes. Take it out a let it cool while you prepare the filling. This step is to prevent sogginess.

Filling:

  • Zest enough key limes until you get 1-2 teaspoons of zest. Set the zest aside and juice enough limes to get one cup of juice or use bottled. SEE NOTES.
    Twisted Key Lime Pie Bars
  • Juice enough lemons to get 1/4 cup add to the key lime juice.
    Twisted Key Lime Pie Bars
  • Next, separate your eggs. Place the yolks into a another medium mixing bowl and set the whites aside for another use if you want to make something out of them later.
    Twisted Key Lime Pie Bars
  • Whisk in the sweetened condensed milk, juices, and zest. Add 2 pinches of salt. Mix well.
    Twisted Key Lime Pie Bars
  • Pour the filling into the dish with the prepared crust.
  • Set a timer and bake on the middle rack for 25 minutes. Check for doneness after the timer is up. It should jiggle firmly and have a cooked internal temperature of 145 F.
  • Cool on the counter for 1 hour and refrigerate for 2-4 hours before cutting, best overnight. To serve, lift out by the foil and place on a cutting board. Peel the foil back from the sides and cut into about 12 equal pieces.
    Top with fresh whipped cream. See direction below.

Sweet Whipped Cream

  • Place the cold whipped cream, powdered sugar and vanilla extract into a medium mixing bowl.
  • Whisk by hand or use an electric mixer until light and fluffy. When it stiffens and holds it's shape, stop whipping.
  • Refrigerate for up to one week.

Notes

Nutritional values, servings, and the time to prepare are estimates only. 
Juice Options & Adaptations: You will need approximately 3 pounds worth of fresh limes for one cup of juice. I always air on the side of caution and pick up 3 pounds. If you don't have enough for one cup then compensate with either bottled, or additional lemon juice to equal the full 1-1/4 cups. Also make sure to remove pulp and seeds through the sieve. 
Toasted Pecans or Walnuts- If you are nut-free, add an extra 1/2 cup of crackers or cookies
Condensed Milk- You have options here, most grocery stores carry healthier versions of this sweet & processed milk. I prefer the organic version with just milk and sugar but you can even opt for a coconut condensed milk if you are dairy free. Also, if you have cans that have been on your shelf a little while, the color will be more of a caramel hue. For a lighter color condensed milk, purchase just before baking. 

Nutrition

Calories: 333kcalCarbohydrates: 21gProtein: 5gFat: 27gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.4gCholesterol: 193mgSodium: 358mgPotassium: 125mgFiber: 1gSugar: 8gVitamin A: 839IUVitamin C: 9mgCalcium: 58mgIron: 1mg
Keyword key lime pie, key lime pie bars, lemon bars, lemon lime bars, lemon lime pie, lime bars
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