Key lime pie was created in the early 1900s. While some Floridians say that this dessert was made in the state of Florida in the 1920s, others believe that this popular kind of pie was invented by chefs in the Borden company. Borden produced an essential ingredient to Key lime pie, sweetened condensed milk. Whatever the origins, Key lime pie traditionally uses Key limes.
Key limes are somewhat different than regular limes. The traditional limes that most people think of are known as Persian limes, while Key limes are also known as Mexican or West Indian limes. Key limes have yellow rather than green juice and many people consider them to be more fragrant, with a stronger flavor than traditional limes. In years past, Key limes were grown in groves located in the Florida Keys. However, when a hurricane in the 1920s destroyed many of the groves, farmers replanted their orchards with the larger Persian limes.
Key Lime Pie Bars Recipe (Quick and Easy)
- 9 inch Square Pan
- Food Processor
- Medium-Sized Bowl
- Electric Mixer
- 24 squares Graham Crackers
- 4 tbsp Granulated Sugar
- 1 dash Salt
- 1 stick Melted Butter
- 6 ounces Softened Cream Cheese
- 14 ounces Sweetened Condensed Milk from a can
- 4 pcs Egg Yolks
- 2 pcs Medium-Sized Key Limes
- 1 teaspoon Vanilla Extract
- Preheat your oven to 350 degrees.
- Spray a nine-inch square pan with cooking spray.
- Place graham crackers in a large, gallon sized zip top bag, and, using a rolling pin or a meat mallet, crush the crackers until they are crumbs. Alternately, you can use a food processor to crumb the graham crackers.
- Place the graham cracker crumbs in a medium sized bowl and stir in the sugar and salt.
- Slowly drizzle in the butter, stirring with a fork to coat the crumbs with butter.
- Using the back of a large measuring cup, press the crumbs into the prepared pan to create a layer of graham cracker crumbs.
- Bake the crust layer in the oven for about ten minutes to help it set up.
- While the crust is baking you can prepare the lime for use. Wash and dry the limes completely.
- Zest one of the limes, mincing the zest finely.
- Slice both of the limes in half, and squeeze all of the juice from the two limes. You will only need the zest of one lime, but you will need the juice of both of the limes.
- Using an electric mixer, beat the softened cream cheese until it is creamy and smooth.
- Pour in the condensed milk, beating again.
- Add the egg yolks one at a time, beating to combine after each egg yolk is added to the mixture.
- Beat in the lime zest and the lime juice along with the vanilla extract.
- By now the crust should be baked, and you can pour the filling mixture over the hot crust.
- Return the pan to the oven and bake the dessert for about 15 to 20 minutes or until it is set, but not browned.
- Remove it from the oven and set it on the counter to cool for about 45 minutes and then place it in the refrigerator for at least two hours to chill.
- Cut into squares and serve the bars.
- Store leftovers tightly covered in the refrigerator for up to five days.
April Freeman enjoys creating all kinds of recipes for her friends and family from her country kitchen in Middle Tennessee. She and her family raise beef cattle, chickens, and all sorts of fruits and veggies on their farm, and she specializes in featuring farm-fresh foods in the recipes that she creates and serves. April says that her slogan is “Are you hungry?” and she feels that one way of showing love and connecting with others is to serve delicious favorite foods to others. Her favorite thing to cook is pies of all kinds.