→ For the Cookie Crust:

2 cups vanilla wafer cookies, finely ground (250g)

5 tablespoons unsalted butter, melted

2 tablespoons light brown sugar

→ For the Key Lime Pie Filling:

1 tablespoon lime zest (from 6–7 key limes)

5 large egg yolks

22 ounces sweetened condensed milk (1 can + 3/4 cup from a second can)

1 cup freshly squeezed lime juice

→ For the Whipped Cream Topping:

1 cup heavy whipping cream

2 tablespoons powdered sugar

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Preheat the Oven: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper or lightly grease it.
Make the Crust: Mix ground vanilla wafer cookies, melted butter, and brown sugar until combined.
Press into the Pan: Press the crust mixture into the prepared pan. Bake for 8-10 minutes, until lightly golden. Set aside to cool.

Prepare the Filling: In a bowl, whisk lime zest and egg yolks until well combined.
Add the Sweetened Condensed Milk: Pour in sweetened condensed milk and mix until smooth.
Add the Lime Juice: Stir in lime juice until fully combined.
Pour the Filling: Pour the mixture over the cooled crust and smooth out with a spatula.
Bake the Bars: Bake for 15-18 minutes, or until the filling is set but still slightly wobbly. Cool to room temperature, then refrigerate for 3 hours.

Make the Whipped Cream: Beat the heavy whipping cream and powdered sugar until stiff peaks form.
Top the Bars: Spread or pipe the whipped cream topping on the chilled bars. Garnish with additional lime zest or slices if desired.

Storage: Store leftovers in an airtight container in the refrigerator for up to 4-5 days.

Freezing: These bars freeze well! Wrap them in plastic wrap and store in a freezer bag for up to 1 month. Thaw in the fridge before serving.

Variations: Add fresh berries for extra flavor or use a graham cracker crust for a more traditional base.