1 3/4cups graham cracker crumbs (or gingersnap cookies)
2 tablespoons brown sugar
6 tablespoons salted butter, melted
Lime zest, for topping
Preheat the oven to 350°F (176°C) and line an 8x8 inch baking dish with parchment paper.
In a medium-sized bowl, mix the graham cracker crumbs, brown sugar, and melted butter until well combined.
Press the mixture into the bottom of the prepared baking dish, using a flat bottomed cup or measuring cup to press it down firmly.
Bake the crust in the preheated oven for 8-10 minutes. Remove from the oven and set aside to cool.
In another bowl, whisk together the sweetened condensed milk, Greek yogurt (or sour cream), and key lime juice until well combined.
Pour the filling over the cooled crust and spread it evenly.
Bake the pie in the preheated oven for 10-12 minutes.
Remove the pie from the oven and let it cool to room temperature.
Once cooled, chill the pie in the refrigerator for at least 2 hours or overnight.
Once chilled, cut the pie into 8-12 bars and garnish with lime zest. Serve with fresh whipped cream if desired.
If you feel that your cookie crust is too dry to press into the baking dish, try adding 1 more tablespoon of melted butter to the crust mixture.
Dairy-free? Substitute the sweetened condensed milk for coconut sweetened condensed milk in the filling. You can use vegan butter or coconut oil instead of butter in the crust. Finally, use dairy-free whipped cream for topping.
Gluten-free? Make sure you use gluten-free cookies for the crust. You can find gluten-free graham crackers and more options at most grocery stores.
See recipe blog post for more baking tips.
Keywords: key lime pie bars, key lime pie, graham cracker crust, key lime juice, gingersnap cookie crust