Key Lime Pie Bars
Key lime pie bars are made with graham cracker crust and a zesty creamy key lime custard. These bars are easy to make and full of flavor!
Key lime pie bars are such a simple, yet flavorful dessert bar. I love the contrast of zesty lime custard against a buttery graham cracker crust. Each bite has a kick of flavor with just the right amount of sweet and tart flavor. If you’re a fan of zesty desserts, try this key lime cake next!
Why this recipe works: This is an adaptation of my authentic key lime pie recipe. Is has a soft, but sturdy graham cracker crust with a creamy, zesty key lime filling. The crust requires only 3 ingredients and the filling only has 4 ingredients!
Overview: How to make key lime pie bars
- Preheat oven to 325° F. Prepare an 8-inch square baking pan.
- Make the graham cracker crust: In a food processor, crush graham crackers, then add sugar until combined. Finally add melted butter and pulse until absorbed. Press mixture into prepared pan and bake for 15 minutes.
- Make key lime filling: Whisk egg yolks and zest together. Stir in sweetened condensed milk, then the key lime juice. Let mixture sit for 30 minutes, then pour filling over crust.
- Bake bars: Bake for 15 minutes until center is set. Cool completely, then chill for at least 3 hours. Cut and garnish with whipped cream and lime slices.
Don’t have a food processor? You can also crush the graham crackers in a zip-top bag, then combine the crumbs with sugar and melted butter in a mixing bowl.
Helpful tips
Key lime pie bars are relatively easy to make, but there are a few tips to guarantee success! Press the graham cracker crust firmly into the pan. This will be the base of the bars so you want it to be sturdy! When making the filling, whisk the egg yolks and zest until the mixture turns green—this will enhance the lime flavor. After adding the remaining ingredients, let the filling mixture sit for 30 minutes to let the flavors meld. After baking the bars and letting them cool, chill the bars for at least 3 hours. This will help the filling set and the bars keep their shape.
Frequently Asked Questions
I do not recommend store-bought lime juice as it does not have nearly enough flavor. However, you can use regular lime juice instead of key lime juice. If you must use bottled lime juice, only use Nellie & Joe Key Lime Juice.
The filling will be set and the center will jiggle slightly when the pan is gently shaken.
Store key lime pie bars covered in the refrigerator for up to 3 days.
Yes, once the bars have been cooled and chilled, place them uncovered in the freezer until set, about 2 hours. Remove the bars (uncut) from the pan and wrap the entire bar in plastic wrap and aluminum foil to prevent freezer burn. Store in the freezer for up to 1 month. Defrost in the refrigerator before cutting and serving.
Related recipes
As a said before, these bars are an adaptation of my authentic key lime pie recipe, which I highly recommend you try! And every key lime pie recipe needs a dollop of homemade whipped cream. If you want a bite-sized recipe, try my key lime pie cookies made with key lime cream cheese filling between two graham cracker cookies.
If you have extra limes, try my lime curd cheesecake made with graham cracker pecan crust or my margarita cupcakes, which have a boozy kick.
Key lime pie bars are the perfect treat to serve on warmer days. The chilled zesty lime filling is rich and creamy, which makes this dessert very refreshing. Be sure to use my homemade whipped cream recipe as garnish on top! If you tried this recipe, leave a review below and tag @ifyougiveablondeakitchen on social media!
Get the Recipe: Key Lime Pie Bars
Ingredients
Graham Cracker Crust
- 10 graham cracker sheets/rectangles, (or 1 cup graham cracker crumbs)
- 6 Tablespoons unsalted butter, melted
- ¼ cup granulated sugar
Key Lime Pie Filling
- 4 large egg yolks, room temperature
- 1 tablespoon fresh lime zest
- 14 ounces (1 can) sweetened condensed milk
- ½ cup fresh key lime juice, (about a dozen key limes or 4 standard limes)
- Whipped cream for garnish
Instructions
Graham Cracker Crust
- Preheat oven to 325° F. Grease an 8-inch square baking pan, line with parchment paper and set aside.
- In the bowl of a food processor, crush graham crackers into fine crumbs, about 30 seconds (you can also place graham crackers in a zip-top bag and crush them with the back of a measuring cup). Add sugar and melted butter. Process until combined, about ten 1-second pulses.
- Transfer mixture to prepared pan. Press the graham cracker crumbs into the bottom of the pan. Bake for 15 minutes or until fragrant. Cool completely. While the crust is baking, prepare the filling.
Key Lime Pie Filling
- In a large bowl, whisk egg yolks and lime zest together until the mixture turns greenish yellow, about 2 minutes. Add sweetened condensed milk and whisk until combined. Add fresh lime juice and whisk until incorporated. Let the mixture sit at room temperature to thicken, about 30 minutes.
- Pour the lime filling into the graham cracker crust. Bake for 15 to 17 minutes or until the center is set, but still jiggles slightly.
- Let bars cool on a wire rack until it reaches room temperature, then transfer it to the refrigerator to chill for 3 hours.
- Cut into 16 bars, garnish with a dollop of whipped cream and lime slices or zest.
