You only need a handful of ingredients to make perfect Key Lime Pie Bars from scratch! These zesty bars are full of fresh lime flavor with a homemade graham cracker crust. So easy to make!
Lemon and lime desserts have my heart forever. You just can’t beat a slice of Key Lime Pie in the springtime or a cold Lime Icebox Cookie in the summer heat.
Why this Recipe Works
Now, you can enjoy all the sunny sweet taste of Key Lime Pie in an easy-to-eat bar!
- Only 9 ingredients. Not counting the garnishes, that’s all you need to make this Key Lime Pie Bars recipe!
- Made with real juice and zest from key limes! The depth of citrus flavor is remarkable. So much better than store bought.
- Hand held dessert bar. Pie bars require no utensils and are so easy to transport, serve and share with a crowd. This recipe is ideal to make for a potluck or party!
Love pie bars? Our apple pie bars have a shortbread crust, apple filling, and streusel topping! Or give our delicious blueberry slab pie recipe a try soon. Our cherry slab pie is easy, delicious, and perfect for any weeknight treat.
Ingredient Notes
What are key limes?
You will need about 5 key limes for this recipe.
Key limes are small limes that get their name from the Florida Keys, one of the tropical environments where they grow well. These petite citrus fruits yield juice that’s extra tart and fragrant.
Some say they have a “floral” aroma and taste that makes them particularly suited for using in desserts. The skin is thinner and lighter in color than the limes you use for everyday cooking. Key lime zest is also extra aromatic–a little goes a long way in your recipes!
Egg Yolks- save the whites to make our delicious vanilla sheet cake recipe!
Sweetened Condensed Milk– not to be confused with dulce de leche or evaporated milk!
Easy Instructions
STEP 1. Graham Cracker Crust
Combine graham cracker crumbs with sugar and melted butter. Press the crust into a square 9 inch baking dish. Bake the crust for 10 minutes.
STEP 2. Key lime pie filling
While the crust is baking, beat cream cheese and condensed milk. Add remaining filling ingredients and beat well to combine.
STEP 3. Bake
Pour filling over the hot graham cracker crust. Bake the bars for another 15 to 20 minutes.
STEP 4. Chill
Cover the baked bars and chill in the refrigerator until ready to serve.
Tips and Tricks
- How to garnish. Serve bars with a dollop of whipped cream and a slice of lime. Grate a bit of lime zest on top for a special touch.
- Storing. These bars keep well covered and refrigerated for up to 5 days. Can also be frozen in airtight container.
- Do not overbake! The center of the bars should still be a bit jiggly and not browned when you take them out of the oven. The bars will continue to set as they cool.
Recipe FAQs
Key limes can be hard to find, so if you’re not able to track them down you can use regular limes instead. The flavor won’t be exactly the same but they’ll still be tasty! Look for limes that are plump and juicy. You will need 4 to 5 limes for this recipe.
You can juice key limes using any regular handheld citrus juicer. If you don’t have a lime squeezer, you can squeeze out the juice by hand.
Make sure the limes are room temperature before squeezing to get the most juice out of them. Discard any seeds in the juice before adding to your pie filling.
Yes, you can wrap the bars in heavy duty freezer bags and store them in the freezer. They maintain freshest flavor if thawed and enjoyed within 1 -2 months.
More Easy Dessert Recipes
- Apple Cobbler
- Butterscotch Haystacks
- Candied Orange Peel
- Mini Key Lime Pies
- Chocolate Chip Cheesecake Bars
- Fudgy Brownies
Key Lime Pie Bars Recipe
Ingredients
For the Crust
- 1 ½ cups graham cracker crumbs about 11 full size crackers
- 2 Tablespoons granulated sugar
- ⅓ cup unsalted butter melted
For the Topping
- 6 ounce cream cheese room temperature
- 14 ounce can sweetened condensed milk
- 4 large egg yolks
- 1 Tablespoon key lime zest
- ½ cup key lime juice juice of 4-5 limes
- ½ teaspoon vanilla extract
For the Garnish
- Limes
- Lime zest
- Whipped Cream
Instructions
- Preheat oven to 325℉. Line a 9”x9” baking dish with parchment paper.
- In a food processor, pulse graham crackers (about 11 full size crackers) to make 1 ½ cups. Combine the graham cracker crumbs and the granulated sugar. Add the melted butter and stir until combined.
- Using your spoon or your hands, firmly press the mixture into a 9 x 9 baking dish.
- Bake crust for 10 minutes. After baking, remove the baking dish from the oven and increase the temperature to 350℉.
- In a large mixing bowl, beat cream cheese and sweetened condensed milk with a mixer until smooth. Add egg yolks, one at a time, mixing well after each addition. Add lime zest, juice and vanilla extract.
- Pour filling over the hot crust and return to the oven to bake for an additional 15-20 minutes. The filling should jiggle slightly in the center when shaken. It should be firm to the touch, but should not be brown. It will continue to solidify as it cools.
- Cover and chill in the refrigerator for 4 hours or until ready to serve.
- Garnish with lime slices, lime zest and whipped cream.
Notes
- Key Limes- Key limes can be hard to find, so if you’re not able to track them down you can use regular limes instead. The flavor won’t be exactly the same but they’ll still be tasty! Look for limes that are plump and juicy. You will need 4 to 5 limes for this recipe.
- How to garnish. Serve bars with a dollop of whipped cream and a slice of lime. Grate a bit of lime zest on top for a special touch.
- Storing. These bars keep well covered and refrigerated for up to 5 days. Can also be frozen in airtight container.
- Do not overbake! The center of the bars should still be a bit jiggly and not browned when you take them out of the oven. The bars will continue to set as they cool.
Video
Nutrition
Key Lime Pie Bars are a little taste of paradise! Garnished with whipped cream, these sweet and zesty treats are a hit with citrus lovers!
I made these yesterday and they were extremely delicious and very popular! I should have doubled the recipe! I used bottled key lime juice (found at Walmart) and it was convenient, tart and perfect. I also browned my butter for the graham cracker crust for a little nuttier richness because I saw Bobby Flay do this on a key lime cooking competition. 😉 My guests who cook a lot noticed the difference in the crust and really liked the added flavor element. This is a perfect recipe between simply key lime pie, and a key lime cheesecake, both of which I’ve made and enjoy. This will now be my forever key lime dessert recipe of choice. Thank you, Aimee
Thank you for the sweet review! Love the tip on browning the butter.
Hello! It’s difficult to find key limes where I live – don’t find very often at all. Have you tried this with bottled key lime juice or substituted a regular lime zest and juiced? I definitely want to try, but if the taste is going to be way off using the substitutes, I may just have to wait …. and wait…. 🙂 Thanks! PS: you are always my go-to site for desserts! Always! Thanks for the amazing recipes!
We have tested this with regular lime zest and juice and it’s quite delicious. I haven’t tried bottled key lime.