Key Lime Pie Bars

These easy and refreshing key lime pie bars are inspired by the classic pie. A delicious graham cracker crust and creamy fresh lime filling topped with whipped cream.

Course Dessert

Cuisine American

Prep Time 25

Cook Time 30

Total Time 50

Servings

Calories 247kcal

Author Allison - Celebrating Sweets

Ingredients

Crust:

1½ cups graham cracker crumbs about 12 "sheets"
¼ cup granulated sugar
6 tablespoons unsalted butter melted

Filling:

2 tablespoons granulated sugar
1 tablespoon finely grated lime zest loosely measured
4 oz block-style cream cheese softened
14 oz sweetened condensed milk
2 large egg yolks
1 teaspoon pure vanilla extract
½ cup freshly squeezed lime juice see note

Instructions

Crust:

Preheat oven to 350°F with a rack in the center of the oven. Line an 8x8 or 9x9 pan with foil or parchment paper, lightly grease, and set aside.
Combine graham cracker crumbs, sugar, and melted butter until well combined. Dump into prepared pan and pat into an even layer (I use the back of a measuring cup). Bake for 10 minutes, until light golden brown and fragrant. Meanwhile, prepare the filling.

Filling:

Using a hand mixer or stand mixer with the paddle attachment, beat sugar, lime zest, and cream cheese until smooth. Add sweetened condensed milk, egg yolks, and vanilla. Beat until combined, scraping the sides and bottom of the bowl as needed. With the mixer running, add the lime juice, beating until combined.
Carefully pour the filling over the crust and spread into an even layer. Bake for 15-20 minutes (see note), until the filling is set and does not jiggle loosely if you shake the pan. Place the pan on a wire rack to cool completely then transfer the pan to the refrigerator to chill for several hours.

Video

Notes

Limes: Although this is called "key lime" pie you don't have to use key limes. Key limes are often hard to find and they are very small which means you'll need a lot of them.

I make this recipe using regular grocery store limes. Choose limes that feel plump and roll them on the counter before cutting and juicing. I used about 5 limes. If using key limes, you'll probably need double that.

Don't take a shortcut with bottled juice - fresh is best!

Pan size: I have tested this recipe in both an 8x8 and 9x9 pan. The bars pictured were made in an 8x8 pan, bars made in a 9x9 will be slightly thinner. The bake time will be slightly longer when using an 8x8 pan.

Nutrition