Key Lime Pie Bars

These Key Lime Pie Bars are everything you love about the classic pie — the zesty citrus flavor, the rich and creamy filling, and the buttery graham cracker crust — but made into easy-to-slice bars that are perfect for parties, BBQs, and afternoon treats.

This recipe puts a slightly thicker crust-to-filling ratio, optional whipped topping, and real key lime juice front and center. It’s a refreshing bite of sunshine in every bar.

Why You’ll Love These Bars:

• Tangy, creamy key lime filling with just the right amount of sweetness

• Thick, buttery graham cracker crust that doesn’t crumble

• Easy to make with basic pantry ingredients

• Great for making ahead and storing in the fridge

• A hit at spring brunches, summer BBQs, or baby showers

Final Thoughts:

These Key Lime Pie Bars are creamy, zesty, and irresistibly refreshing. With a buttery graham cracker base and a bright, smooth filling, they deliver big flavor in every cool, bite-sized square. Whether you’re hosting a summer get-together or just need a midweek pick-me-up, these bars are sunshine in dessert form.

Yield: 9-16 servings

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Key Lime Pie Bars

Prep time: 20 MinCook time: 25 MinTotal time: 45 Min

These Key Lime Pie Bars are everything you love about the classic pie — the zesty citrus flavor, the rich and creamy filling, and the buttery graham cracker crust — but made into easy-to-slice bars that are perfect for parties, BBQs, and afternoon treats.

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Ingredients

For the Crust

• 1 ½ cups graham cracker crumbs (about 10 full sheets)
• 2 tbsp granulated sugar
• ¼ tsp salt
• 6 tbsp unsalted butter, melted

For the Key Lime Filling

• 4 large egg yolks
• 1 can (14 oz) sweetened condensed milk
• ½ cup key lime juice (fresh or bottled, like Nellie & Joe's)
• 1 tbsp lime zest
• ¼ cup sour cream or plain Greek yogurt (for extra creaminess)

Optional Whipped Topping

• ½ cup heavy cream
• 1 tbsp powdered sugar
• ¼ tsp vanilla extract

Instructions

1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper, leaving overhang on the sides for easy removal.
2. In a medium bowl, mix graham cracker crumbs, sugar, salt, and melted butter until the texture resembles wet sand. Press firmly and evenly into the bottom of the prepared pan.
3. Bake crust for 8 minutes. Let cool slightly while preparing the filling.
4. In a large bowl, whisk together the egg yolks, sweetened condensed milk, key lime juice, zest, and sour cream until smooth and fully combined.
5. Pour the filling over the slightly cooled crust and smooth the top with a spatula.
6. Bake for 15–17 minutes, or until the edges are set and the center has just a slight jiggle.
7. Cool to room temperature, then chill in the fridge for at least 3 hours (or overnight) until fully set.
8. Whipped Topping (Optional): Just before serving, beat the heavy cream, powdered sugar, and vanilla until soft peaks form. Dollop or pipe over each bar.
9. Remove bars from the pan using the parchment overhang. Slice into 9 or 16 squares. Garnish with lime zest, thin lime slices, or a sprinkle of crushed graham crackers.

Notes

No key limes? Use regular limes for a similar flavor, just slightly less tart.

Make it dairy-free: Use a coconut condensed milk and dairy-free yogurt alternative.

Boost the lime flavor: Add a few drops of lime extract to the filling.

Crust too crumbly? Press extra firmly or add 1 more tbsp melted butter.

Nutrition Facts

Calories

359

Carbs

40 g

Cholesterol

132 mg

Fat

20 g

Fiber

1 g

Net carbs

40 g

Protein

7 g

Sat. Fat

11 g

Sodium

223 mg

Sugar

32 g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.