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Key Lime Pie Bars Three square Key Lime Pie bars stacked on a colorful floral plate. Each bar has a thick, creamy pale-yellow filling over a crumbly brown crust. The top bar is garnished with a swirl of whipped cream and a small wedge of fresh lime. Whole limes are blurred in the background.

Key Lime Pie Bars

Bright, tangy, and creamy, these key lime pie bars are the ultimate summer refreshment with a buttery graham cracker base.
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Course: Dessert, Snack
Cuisine: American, Summer
Keyword: graham cracker crust, key lime, pie bars, summer dessert
Prep Time: 20 minutes
Cook Time: 30 minutes
Chill Time: 3 hours
Total Time: 3 hours 50 minutes
Servings: 16
Calories: 178kcal
Cost: $12

Ingredients

  • 1 ½ cups graham cracker crumbs finely crushed for even crust
  • ¼ cup granulated sugar for sweetness
  • 6 tablespoons unsalted butter melted (to bind crust)
  • 4 large egg yolks room temperature for smooth filling
  • 1 tablespoon key lime zest freshly grated
  • 14 ounces sweetened condensed milk full-fat for creamy texture
  • ½ cup key lime juice freshly squeezed
  • homemade whipped cream for topping
  • key lime slices for garnish
  • extra key lime zest for garnish

Instructions

  • Preheat the oven to 325°F (163°C).
  • Place the graham crackers in a food processor and pulse until finely ground.
    Several broken graham crackers inside a clear food processor bowl. The crackers are ready to be pulsed into fine crumbs for the pie crust. The background is a light countertop, giving focus to the crackers.
  • In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter with a fork until evenly coated.
  • Press the crumb mixture firmly into the bottom of an 8x8 inch pan, compacting evenly with the back of a measuring cup.
    A square baking pan lined with parchment paper contains a pressed, even layer of crumbly graham cracker crust. The crust is golden brown, and binder clips secure the parchment to the pan edges.
  • Bake the crust for 15 minutes at 325°F (163°C), then allow it to cool on a wire rack for at least 15 minutes.
  • Whisk the egg yolks and key lime zest together in a large bowl until smooth.
    Four egg yolks in a clear glass mixing bowl with a whisk. The yolks are sprinkled with lime zest, ready to be whisked into the Key Lime Pie filling. The bowl sits on a light, neutral countertop.
  • Add the sweetened condensed milk and key lime juice to the yolk mixture and whisk until fully combined.
  • Pour the filling over the slightly cooled crust and bake at 325°F (163°C) for 15–18 minutes, until the center is set but still has a gentle jiggle.
  • Allow the bars to cool to room temperature on a wire rack, then refrigerate for at least 3 hours before serving.
    A square baking pan lined with parchment paper is filled with smooth, pale-yellow Key Lime Pie filling, ready to be baked. The pan is secured with binder clips on the edges to hold the parchment paper in place. The filling surface is glossy and evenly spread.
  • Top with homemade whipped cream and garnish with key lime slices and extra zest before serving.

Notes

These bars are a tangy slice of sunshine! Chill, slice, and top with whipped cream for a bright summer treat that makes every bite feel like a mini vacation.

Nutrition

Serving: 1Serving | Calories: 178kcal (9%) | Carbohydrates: 23g (8%) | Protein: 3g (6%) | Fat: 8g (12%) | Saturated Fat: 5g (31%) | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 66mg (22%) | Sodium: 86mg (4%) | Potassium: 121mg (3%) | Fiber: 0.3g (1%) | Sugar: 19g (21%) | Vitamin A: 262IU (5%) | Vitamin C: 3mg (4%) | Calcium: 85mg (9%) | Iron: 0.5mg (3%)
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