Key Lime Pie Bars are a tangy, creamy, and refreshing dessert with all the flavor of classic key lime pie—served in convenient, bite-sized squares. With a buttery graham cracker crust and a silky lime filling, these bars are the perfect balance of sweet and tart. They’re easy to make, chill beautifully, and are always a hit at any gathering.
Why You’ll Love This Recipe
I love these bars because they deliver bold citrus flavor in such a simple, no-fuss form. The crust comes together in minutes, the filling is whisked into a smooth custard, and the whole thing bakes and chills with barely any hands-on time. They’re light, zesty, and perfect for spring, summer, or anytime I’m craving something cool and creamy.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
for the crust:
graham cracker crumbs
unsalted butter, melted
granulated sugar
for the filling:
sweetened condensed milk
key lime juice (or regular lime juice if needed)
lime zest
egg yolks
vanilla extract (optional)
optional toppings:
whipped cream
lime zest or thin lime slices
powdered sugar for dusting
directions
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I preheat the oven to 350°F (175°C) and line an 8×8-inch or 9×9-inch baking pan with parchment paper.
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I mix the graham cracker crumbs, melted butter, and sugar together in a bowl, then press the mixture firmly into the bottom of the pan. I bake the crust for 8–10 minutes and let it cool slightly.
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While the crust cools, I whisk together the sweetened condensed milk, lime juice, zest, egg yolks, and vanilla until smooth and creamy.
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I pour the filling over the baked crust and spread it evenly.
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I bake the bars for 15–18 minutes, or until the center is just set and the edges look slightly firm.
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I let them cool at room temperature, then chill in the refrigerator for at least 3 hours (or overnight) to set completely.
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I slice into bars and top with whipped cream, lime zest, or a light dusting of powdered sugar before serving.
Servings and timing
This recipe makes about 9–12 bars, depending on how I slice them. Prep time is 15 minutes, bake time is 25 minutes, and chill time is at least 3 hours.
Variations
Sometimes I use crushed vanilla wafers or digestive biscuits instead of graham crackers for the crust. I’ve also made a coconut-lime version by adding shredded coconut to the crust. For a tropical twist, I mix in a tablespoon of pineapple juice with the lime juice. When I want a gluten-free version, I use gluten-free graham crackers.
storage/reheating
I store the bars in an airtight container in the fridge for up to 5 days. They’re best served chilled. I don’t reheat them, and I avoid freezing them since the texture of the filling can change after thawing.
FAQs
Can I use regular limes instead of key limes?
Yes, I often use regular lime juice and zest when key limes aren’t available. The flavor is slightly different but still delicious.
Do I need to use fresh lime juice?
Fresh lime juice gives the best flavor, but bottled key lime juice works well too if I’m short on time.
Can I make these ahead of time?
Absolutely. I usually make them the night before and chill overnight—they’re even better the next day.
How do I keep the crust from crumbling?
I press the crust mixture down firmly and bake it briefly before adding the filling. This helps it hold together nicely.
Can I double the recipe?
Yes, I double the ingredients and use a 9×13-inch pan. I just add a few extra minutes to the baking time.
Conclusion
Key Lime Pie Bars are a bright, creamy, and easy-to-make treat that brings all the tropical goodness of key lime pie into a more portable, shareable format. Whether I serve them at a picnic, a party, or just enjoy a chilled slice after dinner, these bars always bring a refreshing burst of citrusy joy.
Key Lime Pie Bars
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 3 hours 40 minutes (includes chill time)
- Yield: 9–12 bars
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Description
Key Lime Pie Bars are creamy, tangy, and irresistibly refreshing. With a buttery graham cracker crust and a smooth lime custard filling, these easy dessert bars pack all the tropical flavor of classic key lime pie into portable, sliceable squares—perfect for spring, summer, or anytime you need a bright citrus treat.
Ingredients
- For the crust:
- Graham cracker crumbs
- Unsalted butter, melted
- Granulated sugar
- For the filling:
- Sweetened condensed milk
- Key lime juice (or regular lime juice)
- Lime zest
- Egg yolks
- Vanilla extract (optional)
- Optional toppings:
- Whipped cream
- Lime zest or thin lime slices
- Powdered sugar for dusting
Instructions
-
Preheat oven to 350°F (175°C). Line an 8×8-inch or 9×9-inch baking pan with parchment paper.
-
Mix graham cracker crumbs, melted butter, and sugar until well combined. Press firmly into the bottom of the pan.
-
Bake the crust for 8–10 minutes, then cool slightly.
-
In a separate bowl, whisk together sweetened condensed milk, lime juice, zest, egg yolks, and vanilla (if using) until smooth.
-
Pour filling over the crust and spread evenly.
-
Bake for 15–18 minutes, until the center is just set.
-
Cool to room temperature, then refrigerate for at least 3 hours or overnight.
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Slice into bars and top with whipped cream, lime zest, or powdered sugar before serving.
Notes
- Substitute vanilla wafers or digestive biscuits for the crust if desired.
- Add shredded coconut to the crust for a coconut-lime twist.
- For a tropical flavor, stir in a tablespoon of pineapple juice to the filling.
- Use gluten-free graham crackers for a GF version.
- Best made ahead and chilled overnight for easy slicing and the best flavor.
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