Each bite of these Key Lime Pie Bars bursts with bright lime flavor and a buttery, crunchy crust—a match made in dessert heaven.
Bright, creamy, and irresistibly tangy, these Key Lime Pie Bars are a refreshing dessert that’s perfect for any time of the year! A buttery graham cracker crust pairs beautifully with the smooth key lime topping, creating a sweet-tart treat that’s both rich and refreshing.
For more zesty lime desserts you have to check out my Key Lime Cheesecake, Coconut Lime Chiffon Cake, an Toasted Coconut Lime Sugar Cookies.
Table of Contents
Why We Love These Pie Bars
- Great for gatherings, parties, or a perfect treat at home.
- Uses basic ingredients that are easy to find and it only takes 40 minutes to make!
- Portable and easy to cut into bars for serving.
Recipe Ingredients
Cream Cheese – Adds richness and a cheesecake-like texture, making these bars extra creamy. Regular cream cheese works best for a smooth texture.
Graham Cracker Crust – A classic, buttery graham cracker crust provides the perfect crunchy base.
Lime Zest – Provides color and an extra layer of lime flavor, giving the filling a fresh citrus aroma.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Crust – Try using crushed vanilla wafers, gingersnaps, or shortbread cookies instead of graham cracker crumbs for a fresh take on the classic crust.
Garnish – Top the bars with a sprinkle of lime zest, a dollop of whipped cream, or a slice of lime for a fresh, vibrant finish.
How to Make Key Lime Pie Bars
Step 1: Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a 9×9-inch square baking pan with aluminum foil or parchment paper, and set aside.
Step 2: In a large Ziploc bag, crush the graham crackers with a rolling pin until fine crumbs form. If using a food processor, pulse until fine crumbs are achieved.
Step 3: In a medium mixing bowl, combine the crumbs, sugar, salt, and melted butter. Mix until well combined. Press the crumbs evenly into the bottom of the lined pan. Place in the oven and bake for 10 minutes.
Step 4: Meanwhile, in a large mixing bowl with a hand mixer or a stand mixer fitted with the whisk attachment, beat the cream cheese until smooth and creamy. Add the condensed milk and mix until fully combined.
Step 5: Add the egg yolks one at a time, mixing well after each addition. Follow with the lime zest, juice, and vanilla extract, mixing until fully combined.
Step 6: Pour the key lime filling over the hot, baked crust. Return to the oven and bake for 15-18 minutes or until set. The top should not brown. Remove from the oven and chill in the refrigerator for 2-4 hours before serving.
Step 7: Cut into squares and serve.
Expert Tips
Cool Completely Before Slicing – Let the bars cool fully at room temperature, then chill in the refrigerator. This helps the filling set, making it easier to cut into neat squares.
Pre-Bake the Crust – Baking the crust beforehand creates a firm base, which keeps it from becoming too soft when the filling is added.
FAQs
Yes, an electric mixer helps achieve a smooth, creamy filling, especially with cream cheese, but you can mix by hand with a whisk if needed; just blend thoroughly.
Freshly squeezed key lime juice is ideal for signature tartness. If unavailable you can use bottled lime juice if needed.
Storage Information
STORE the Key Lime Pie Bars in an airtight container in the refrigerator for up to 5 days. To FREEZE, wrap bars individually and place them in a freezer-safe bag, storing them for up to 3 months.
Thaw in the refrigerator before serving. It’s best served chilled for the best texture and flavor.
More Flavorful Bars to Enjoy
Key Lime Pie Bars Recipe
Ingredients
For the Crust
- 15 sheets graham crackers - OR 30 squares
- 2 tbsp granulated sugar
- pinch salt
- 6 tbsp unsalted butter - melted
For the Filling
- 6 oz original cream cheese - room temperature
- 14 oz can sweetened condensed milk
- 4 large egg yolks
- 1 tbsp lime zest
- 1/2 cup key lime juice - OR regular lime juice
- 1/2 tsp vanilla extract
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a 9×9-inch square baking pan with aluminum foil or parchment paper, and set aside.
- In a large Ziploc bag, crush the graham crackers with a rolling pin until fine crumbs form. If using a food processor, pulse until fine crumbs are achieved.
- In a medium mixing bowl, combine the crumbs, sugar, salt, and melted butter. Mix until well combined. Press the crumbs evenly into the bottom of the lined pan. Place in the oven and bake for 10 minutes.
- Meanwhile, in a large mixing bowl with a hand mixer or a stand mixer fitted with the whisk attachment, beat the cream cheese until smooth and creamy. Add the condensed milk and mix until fully combined.
- Add the egg yolks one at a time, mixing well after each addition. Follow with the lime zest, juice, and vanilla extract, mixing until fully combined.
- Pour the key lime filling over the hot, baked crust. Return to the oven and bake for 15-18 minutes or until set. The top should not brown. Remove from the oven and chill in the refrigerator for 2-4 hours before serving.
- Cut into squares and serve.
how many cups (or ml if you prefer :)) would 15 graham sheets be?
Can they be frozen?
I don’t see why not. Just make sure you give them at least 30 minutes to thaw at room temperature before serving them.
So delicious – next time I will make twice as many!
How can you tell when they’re “set”? Are they still creamy in the middle if you put a knife in them?
They will still be a bit gooey, however they should set enough to cut them cleanly.
hey girl- these look so good! happy 4th!!