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Key Lime Pie Bars Recipe Easy Homemade with Raspberry Coulis

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These key lime pie bars feature a tangy key lime filling on a buttery graham cracker crust, topped with a sweet-tart raspberry coulis. A quick and easy dessert perfect for gatherings and summer treats.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 10 full sheets, finely crushed)
  • ⅓ cup unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 4 large egg yolks (room temperature)
  • 1 can (14 oz / 396 g) sweetened condensed milk
  • ½ cup fresh Key lime juice (about 8–10 Key limes)
  • 1 teaspoon lime zest
  • 1 cup fresh or frozen raspberries (thawed if frozen)
  • 2 tablespoons granulated sugar
  • 1 tablespoon fresh lemon juice

Instructions

  1. Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until crumbs are evenly coated and look like wet sand. Press firmly and evenly into the bottom of an 8×8 inch baking pan. Bake for 8-10 minutes until golden and fragrant. Remove and let cool slightly.
  2. In a large bowl, whisk together egg yolks and sweetened condensed milk until smooth. Slowly add fresh Key lime juice and lime zest, mixing constantly to prevent curdling. Pour filling over warm crust and spread evenly.
  3. Bake for 12-15 minutes until filling is just set but still slightly jiggly in the center. Remove from oven and cool to room temperature. Refrigerate for at least 2 hours to chill and firm up.
  4. To make raspberry coulis, combine raspberries, sugar, and lemon juice in a small saucepan over medium heat. Cook, stirring occasionally, until berries break down and mixture thickens slightly, about 5-7 minutes. Remove from heat and strain through a fine mesh sieve to remove seeds if desired. Let cool.
  5. Cut chilled bars into 16 squares. Drizzle or spoon raspberry coulis over bars before serving.

Notes

Press crust firmly to prevent crumbling. Bake crust before adding filling to lock in crunch. Add lime juice slowly while whisking to avoid curdling. Bake filling until slightly jiggly to prevent cracks. Strain coulis for seedless sauce if desired. Chill bars at least 2 hours or overnight for best texture. Use a sharp knife dipped in hot water for clean cuts.

Nutrition

Keywords: key lime pie bars, raspberry coulis, easy dessert, homemade bars, graham cracker crust, summer dessert, tangy lime, sweet tart, quick dessert

Find it online: https://eliplate.com/key-lime-pie-bars-recipe-easy-homemade-with-raspberry-coulis/