Easy Key Lime Pie Bars: Pressure Cooker Style
This easy pressure cooker spin on key lime pie bars delivers a creamy lime filling over a buttery graham crust—all with less time in the kitchen.
Equipment
- 1 Mixing bowl Large
- 1 Oven Preheated to 350°F
- 1 8-inch square baking pan lined with parchment
Ingredients
Main Ingredients
- 12 graham cracker sheets full-sheet, for crumb base
- 6 tablespoon unsalted butter melted
- ¼ cup granulated sugar to sweeten crust
- 4 oz cream cheese full-fat brick, softened
- 4 egg yolks large, fresh
- 14 oz sweetened condensed milk
- ½ cup key lime juice fresh if possible
- 2 teaspoon lime zest from 1 lime or 2 key limes
- whipped cream and lime slices optional garnish
Instructions
Instructions
- Preheat your oven to 350°F (177°C) and line an 8-inch square baking pan with parchment paper, leaving some overhang for easy removal.
- Crush graham crackers into 1 ½ cups of crumbs. Mix with melted butter and sugar until evenly combined. Press into the bottom of prepared pan.
- Bake the crust for 10 minutes. Remove and let cool slightly before adding filling.
- In a large bowl, whisk softened cream cheese until smooth. Add egg yolks and mix well.
- Stir in sweetened condensed milk, key lime juice, and lime zest until silky.
- Pour filling over the crust and smooth the top with a spatula.
- Bake for 15 to 20 minutes until the center is set but still jiggles slightly.
- Cool at room temperature for 1 hour, then chill in the fridge for at least 2 hours before slicing.
Notes
Refrigerate leftover bars in an airtight container for 3–4 days. Bars can also be frozen and thawed overnight before serving. Garnish with whipped cream and lime slices right before serving for extra flair.