Key lime pie has always been a favorite of mine, but sometimes, you just want something a little less… formal. Enter these homemade key lime pie bars. They’re the perfect casual dessert, whether you’re having friends over or just want a sweet treat for yourself.
Ready to impress everyone with your treats? Let’s do it! They’re seriously addictive, so be warned!
Why You’ll Love This Basic Key Lime Pie Bar Recipe
Get ready to meet your new favorite dessert. Here’s why:
- The flavor profile of these bars is truly something special. It’s bright, zesty, and perfectly balanced by the sweetness of the filling.
- These bars capture that same sunny, tropical feeling, making them the ultimate treat for warm weather. Whether you’re poolside or at a backyard bash during summer days, these bars are the perfect way to beat the heat and add a little something special to the occasion.
- Even if you’re a total baking newbie, you can absolutely nail these. They’re ridiculously easy to put together, but they still look totally impressive.
3 Simple Steps to Make Key Lime Pie Bars
Ingredients
For the Crust:
- Graham crackers: I prefer using full graham crackers and crushing them myself. You get a nicer, coarser crumb that way. Store-bought crumbs tend to be too fine.
- Unsalted butter: Melted butter helps bind the graham cracker crumbs together and creates a sturdy crust. Salted butter can work in a pinch, but you might want to omit the added sugar in the crust. I personally go for unsalted and use the full amount of sugar.
- Granulated sugar
For the Filling:
- Cream cheese: Don’t use fat-free – it just won’t be the same.
- Sweetened condensed milk
- Key lime juice: Freshly squeezed is always better.
- Egg yolks
- Lime zest
- Lime slices and whipped cream (optional): A simple way to add a touch of elegance. Fresh berries work nicely, too.
Instructions
Step 1. Make the Crust
Get your oven ready by preheating it to 350°F (177°C). While it’s heating up, prepare a 9-inch square baking pan by lining it with parchment paper. Leave some overhang on the sides – this makes it super easy to lift up the bars later.
Then, crush up the whole sheets of graham crackers into fine crumbs. A blender or a food processor works wonders for this, but you can also put them in a zip-top bag and crush them with a rolling pin.
Once you have your crumbs, mix them with granulated sugar in a medium bowl. Then, fold in the melted butter until it’s like wet sand. Make sure there aren’t any big chunks of graham crackers left. Press this mixture firmly into the bottom of your prepared pan.
Pre-bake the crust for 10 minutes to help it firm up. While it’s cooling slightly, you can start on the filling.
Step 2. Make the Filling
Beat the cream cheese until it’s completely smooth. This takes about a minute with a hand or stand electric mixer (use the paddle or whisk attachment).
Add the egg yolks and beat them in. Scrape down the sides and bottom of your bowl occasionally so everything mixes evenly.
Add the sweetened lime zest, key lime juice, and sweetened condensed milk to the cream cheese mixture. Beat until everything is well combined.
I always give the filling a final whisk by hand after using the mixer, just to make sure there aren’t any hidden lumps of cream cheese at the bottom of the bowl. Pour this mixture over your slightly cooled crust.
Step 3. Bake and Garnish
Bake for about 20 minutes. You’ll know they’re almost done when the edges look set, and the center is just a little bit jiggly.
Take the bars out of the oven and let them cool at room temperature for about 30 minutes. Then, put them in the fridge to chill for at least 2.5 to 3 hours. This chilling time is important for the filling to set properly.
Once chilled, lift the bars out of the pan using the parchment paper overhang and cut into squares. You can fancy things up with extra lime zest, lime slices, or whipped cream if you like.
Some Notes on This Simple Recipe
Cutting the Pie Into Bars Nicely
Let the bars cool down on the counter for about an hour after they come out of the oven. Then, pop them in the fridge for a couple of hours or until the bottom of the pan feels nice and cold. I’ve learned from experience that slicing them too soon is a recipe for crumbly disaster.
If I’m making these for a get-together, I usually make them the night before. That way, I know they’ll have plenty of time to chill and firm up for clean cuts.
A sharp knife is your best friend here, and remember to wipe it between each slice. This helps prevent a sticky mess and keeps those squares looking sharp.
Storage
They’ll hold up nicely in the fridge for up to five days tucked away in an airtight container. If you’re thinking further ahead, these freeze beautifully for up to three months. Just remember to thaw them in the refrigerator overnight before serving.
Cracker Crust Alternatives
I originally made these bars with a gingersnap crust—the hard, crunchy, store-bought kind in my Pumpkin Cheesecake recipe. The sweet and spicy notes play surprisingly well against the tangy key lime.
A pretzel crust is another fun twist. Or, if you’re feeling really fancy, you could go for a graham cracker and macadamia nut combo.
Whatever crust calls to you, make sure you press it into a parchment-lined 9-inch square pan and pre-bake it for 10 minutes while the key lime filling comes together. That pre-bake helps create a nice, firm base.
Key Lime Juice
I know they can be hard to find when they’re not in season (which is, honestly, most of the time!). They’re smaller, more yellow, and a tad sweeter than the regular limes you see in stores.
If you can’t get your hands on key limes, regular limes work just fine in this recipe. Another option is to use half lime juice and half lemon juice.
Bottled key lime juice is okay, too. It’s way easier than juicing a mountain of those tiny key limes. Just keep in mind that while bottled juice is super convenient, it might not be quite as fresh, and the sugar content can vary.
Frequently Asked Questions
Can I Bake This Pie in a 9×13-inch Pan?
It’ll work if you want a bigger batch. Just double everything and use the 9×13. Remember to pre-bake the crust for ten minutes before adding the filling, then bake for around 30 minutes total.
What Can I Do with Leftover Egg Whites?
Don’t let those egg whites go to waste. They’re perfect for all sorts of treats. You could whip up a batch of strawberry shortcake cupcakes, some classic vanilla cupcakes, or even a sprinkle cake.
—Go ahead and treat yourself to the best key lime pie bars. You deserve it!
Discover More Unique Pie Recipes:
Key Lime Pie Bars
Ingredients
Crust:
- 12 full sheets of graham crackers
- 7 tbsp unsalted butter, melted
- ¼ cup granulated sugar
Filling:
- 4 ounces cream cheese, full-fat and softened
- A can of sweetened condensed milk (14 ounces)
- ½ cup key lime juice
- 5 medium egg yolks
- 2 ½ tsp lime zest
- Optional: Lime slices, Whipped cream
Instructions
- Set the oven temperature to 350°F (around 177°C). Line a 9-inch square baking pan with parchment paper, leaving an overhang on the sides.
- Crush graham crackers into fine crumbs. Combine crumbs and sugar in a medium bowl.
- Add melted butter and mix until combined. Press the mixture firmly into the prepared pan. Pre-bake for 10 minutes.
- Beat cream cheese until smooth. Beat in egg yolks.
- Add lime zest, sweetened condensed milk, and key lime juice. Beat until combined. Pour over the cooled crust.
- Bake it for 18-20 minutes or until edges are set and the center is slightly jiggly.
- Cool at room temperature for 30 minutes, then refrigerate for at least 2.5-3 hours.
- Lift from the pan using parchment paper and cut into squares. Garnish as desired.
Notes
- Cutting: Cool the bars for an hour at room temperature before refrigerating for 2 hours or until the pan bottom is cold. Slice with a sharp knife, wiping it clean between cuts.
- Storage: Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
- Other crust options: Gingersnap, pretzel, or graham cracker-macadamia nut crusts can be used. Press into a parchment-lined 9-inch square pan and pre-bake for 10 minutes.
- Key lime juice: Fresh key limes are ideal, but regular limes, a lime-lemon juice blend, or bottled key lime juice is also acceptable.
