Go Back
–+ servings

Sourdough Key Lime Pie Bars

Creamy, tangy, Sourdough Key Lime Pie Bars with a homemade sourdough graham cracker crust. The perfect make ahead refreshing dessert for summer and backyard BBQ's.
No ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 22 minutes
Servings 9

Equipment

  • 9×9-inch baking pan - to bake your bars. I love this pan 9x9 pan from USA Bakeware.
  • Aluminum foil - to line your pan for easy removal of the bars.
  • Food processor or rolling pin - for crushing the graham crackers for the crust.
  • Microplane or zester - for zesting limes. I love this zester linked here.
  • Hand juicer (optional) - I used this hand juicer to juice the limes. You can also do this by hand!
  • Mixing Bowl - to mix the key lime pie filling and whipped cream.
  • Whisk - to mix the key lime pie filling.
  • Spatula - to spread the filling and whipped cream.
  • Digital kitchen scale (optional) - for accurate measuring, especially helpful with sourdough baking. I linked the one I like here.
  • Measuring cups and spoons - for measuring ingredients.
  • Oven safe metal clips (optional) - for holding the foil down to the pan. I love these metal clips that are heat safe and keep my foil from sliding around.
  • Hand mixer - for whipping the whipped cream.

Ingredients
  

Sourdough Graham Cracker Crust:

Key Lime Filling:

  • 6 (170g) oz cream cheese softened
  • 1 (14oz) can sweetened condensed milk
  • 5 egg yolks
  • 1/2 (120g) cup key lime juice
  • Zest of 2 limes
  • 1/4 (60g) cup sour cream
  • 1 tsp vanilla extract
  • 1/8 tsp sea salt

Whipped Cream Topping:

  • 1 (240g) cup heavy whipping cream
  • 2 (25g) Tbsp granulated sugar
  • 1/2 tsp vanilla extract

Garnish:

  • Fresh lime zest
  • Crushed homemade graham crackers
  • Thin lime slices

Instructions
 

Step 1: Make the Graham Cracker Crust

  • Note: To make this recipe, you'll need one batch of Sourdough Graham Crackers. Please head over to the recipe and mix a batch before proceeding with the bars or you can substitute your favorite store bought brand.
  • Preheat the oven to 350°F (175°C). Line a 9x9-inch baking pan with aluminum foil (this is key to a clean release of the bars).
  • In a food processor, add the prepared sourdough graham crackers. Pulse until the graham crackers are very fine. You can also do this by adding the graham crackers to a plastic Ziplock and crushing them with a rolling pin until fine.
    2 (240g) cups Sourdough Graham Crackers
  • Add the melted butter, sugar, and salt to the graham cracker crumbs. Pulse in the food processor until the mixture starts to clump together. You can also do this by adding all of the ingredients to a bowl and mixing with a spatula to bring the crust together.
    6 (85g) Tbsp salted butter, 1/4 (50g) cup granulated sugar, 1/8 tsp sea salt
  • Press the graham cracker crust firmly into the bottom of the prepared pan. You can use the bottom of a cup or a measuring cup to help press the crust and get it nice and packed down.
  • Bake the crust for 10 minutes, then set aside to cool while preparing the key lime filling.

Step 2: Make the Key Lime Filling

  • Juice your limes and set aside the juice for your filling.
    1/2 (120g) cup key lime juice
  • Make sure the cream cheese is completely soft at room temperature before mixing the filling.
  • Add the cream cheese to a mixing bowl with the sour cream, and whip with hand beaters on high until smooth and creamy.
    6 (170g) oz cream cheese, 1/4 (60g) cup sour cream
  • Next add the sweetened condensed milk, egg yolks, lime juice, lime zest, vanilla, and salt. Mix on medium speed until the batter is smooth for about 2-3 minutes.
    1 (14oz) can sweetened condensed milk, 5 egg yolks, Zest of 2 limes, 1 tsp vanilla extract, 1/8 tsp sea salt
  • Pour the prepared filling into the pan with the prepared crust. Transfer the the oven and bake at 350°F (175°C) for 22 minutes.
  • The edges should appear set while the center still has a VERY slight jiggle. Remove the bars from the oven and cool completely.
  • Refrigerate for at least 4 hours, preferably overnight for the cleanest slices.

Step 3: Top with Whipped Cream

  • In a mixing bowl or in a stand mixer bowl, add the heavy cream, sugar, and vanilla extract.
    1 (240g) cup heavy whipping cream, 2 (25g) Tbsp granulated sugar, 1/2 tsp vanilla extract
  • Whip on medium speed until the cream starts to thicken, then increase the speed to high until the whipped cream has medium peaks.
  • Spread the whipped cream over the chilled bars and return to the refrigerator another 30 minutes to let the whipped cream set up.
  • Slice into 9 even squares, wiping the knife between cuts for the cleanest cuts. Top with more lime slices, lime zest, and crushed grahams.
    Fresh lime zest, Crushed homemade graham crackers, Thin lime slices
  • Yields 9 bars

Notes

How to Store:
Refrigerator- Store covered in the refrigerator for up to 4 days. Because of the dairy, these bars need to be kept refrigerated.
Freezing- Store bars without the whipped cream topping in the freezer wrapped in plastic then foil to avoid freezer burn up to a month. Thaw overnight in the refrigerator and top with whipped cream before serving.

Nutrition

Serving: 1barCalories: 510kcalCarbohydrates: 54gProtein: 8gFat: 29g
Tried this recipe?Let us know how it was!