Not Really Key Lime Pie Squares
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Attention all lime/ Key lime lovers! And even the non-lime lovers. Boy, have I got a dessert for you! You’re probably wondering what is up with the title of this post. It’s Key Lime Pie Squares… Sorta. Just without the Key Limes. So really it’s Regular Old Lime Pie Squares. But that doesn’t sound appealing at all. So therefore it’s Not Key Lime Pie Squares. Got it. Good!
It’s spring break for my little sister, the 18 year old that I’m vicariously living my second teenage years through. She bought her prom dress this week. *Tear* when did she get this old? And how? I’m so upset, I think i’ll have another lime pie square… or two. Don’t judge, please.
I will be the first to admit that I typically don’t like lemony/limey desserts. Lemon cakes, lemon curd… that kind of stuff just doesn’t do it for me. I’m a chocolate kinda gal! However, I absolutely love these little squares! So there you go! If I can enjoy it, so can you. Just give it a try – dare you not to like it. The best part is, you probably already have all the ingredients right there in your pantry. Except for the butter. Please don’t keep that in your pantry. Or the eggs. Thats no good either.
I’m making my squares in an 8 x 8 dish. You can make this same recipe into a pie if you wish. Even a tart pan would be fab! I used cinnamon and ground pecans in the crust. Trust. me. You will never make another graham cracker crust without it! I’ve shared these squares with quite a few people and EVERYONE complemented the crust. It reminds me of the crust on the bottom of The Cheesecake Factory’s cheesecakes. Which is totally yum. Bake the crust for 10 minutes. It doesn’t get easier than zesting a few limes and juicing them.
It took me exactly 3 limes for 4 teaspoons of lime zest and 1/2 cup of juice. These were some pretty ‘juicy’ limes! You may need another lime or two.
Beat the yolks for 2 minutes then add the condensed milk and beat for another 2 minutes. Add the lime juice/lime zest while the mixer is on low and let the mixture come together. About another 2 minutes. Pour into the prepared graham cracker crust and bake for 15 minutes. Let cool and refrigerate for at least an hour.
- 12 large rectangles (same as 24 square pieces or 48 tiny rectangles) graham crackers ground into crumbs
- 2 tablespoons ground pecans
- 1/3 cup granulated sugar
- 1/4 teaspoon cinnamon
- 8 tablespoons (1/2 cup) unsalted butter, melted
- 3 egg yolks
- 1 can (14 oz) sweetened condensed milk
- 4 teaspoon lime zest (about 3 limes)
- 1/2 cup lime juice (about 3 limes - I used regular limes, you can use Keys or otherwise)
- 2 drops green food coloring (optional)
- Place a rack in the center of the oven and preheat the oven to 350 degrees F. Spray a 8 x 8 square pan with cooking spray and place a sheet of parchment paper inside.
Stir together the graham cracker crumbs, ground pecans, sugar, cinnamon, and melted butter in a bowl with a fork until well combined. Press crumb mixture evenly onto bottom and up sides of the pan. Bake crust for 10 minutes. Remove from the oven. Leave oven on.
- In an electric mixer fitted with the whisk attachment, whisk the egg yolks for 2 minutes then add the condensed milk and continue to whisk for another 2 minutes. Add the lime zest to the lime juice along with the food coloring (if using) and with the mixer on low, slowly add to the egg yolk mixture. Whisk until well combined, about 2 minutes. Mixture will thicken slightly when done. Pour filling into crust.
- Bake for 15 minutes. Cool completely on rack (the filling will set as it cools). Refrigerate for at least 1 hour, 2 - 3 for best results. Slice into 16 pieces. Serve chilled.
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