These delicious Key Lime Pie Bars include a three-ingredient graham cracker crust with the easiest key lime pie filling. They’re easy to make, transport and serve at parties and potlucks.
Looking for more great ideas? Don’t miss our Perfect Lemon Bars, Pecan Pie Bars, and Homemade Twix Bars.
I adapted these Key Lime Pie Bars from my favorite Key Lime Pie recipe, and they are amazing! I love the idea of serving pie in “bar” form for parties. They’re easy for people to grab, they look beautiful, and taste even better!
How to make Key Lime Pie Bars:
- For the crust, combine the graham cracker crumbs, sugar, and butter and press into an 8” square baking pan. Bake at 350 degrees F for 10 minutes. Allow to cool before adding filling.
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Add cream cheese to a mixing bowl and beat well with electric beaters until smooth. Add both cans of sweetened condensed milk, lime juice, and lime zest and mix again until smooth.
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Pour over prepared graham cracker crust and bake in preheated oven for 10 minutes. Allow to cool for about 30 minutes, then refrigerate for at least 3 hours, before serving.
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Cut into squares and top with fresh whipped cream, if desired.
Make Ahead and Freezing Instructions:
To make ahead, prepare and bake the pie up to 3 days in advance, stored in the refrigerator. The filling and crust can both be prepared separately, in advance, and then assembled and baked when ready.
Baked Key Lime Pie can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.
LOVE PIE? CONSIDER TRYING THESE POPULAR PIE RECIPES:
- Cherry pie
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- Pumpkin Pie with Caramel Pecan Topping
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Recipe
Key Lime Pie Bars
Equipment
Ingredients
For the crust
- 1 1/2 cups graham cracker crumbs (about 12 full sheets, crushed)
- 1/3 cup granulated sugar
- 6 Tablespoons butter , melted
Key lime filling:
- 2 14 ounce cans sweetened condensed milk
- 4 ounces cream cheese , softened
- 3/4 cup key lime juice*
- zest of 2 regular limes , or 4 key limes
- fresh whipped cream , for topping, optional
Instructions
- For the crust, combine the graham cracker crumbs, sugar, and butter and press into an 8'' square baking pan.
- Bake at 350 degrees F for 10 minutes. Allow to cool before adding filling.
- Add cream cheese to a mixing bowl and beat well with electric beaters until smooth. Add both cans of sweetened condensed milk, lime juice, and lime zest and mix again until smooth.
- Pour over prepared graham cracker crust and bake in preheated oven for 10 minutes. Allow to cool for about 30 minutes, then refrigerate for at least 3 hours, before serving.
- Top with fresh whipped cream, if desired.
Notes
Nutrition
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I originally shared this recipe June 2015. Updated November 2020.
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This was way two sweet, so I would cut sugar. Note that graham crackers come in packages of 9 in America, not twelve. Had to use Townhouse crackers, since I only had two packages. Crust was too hard, then.
You say it sets in 3 hours? LIES. I AM FURIOUS. MY PIE IS SOUPY BECAUSE YOU LIEDDD TO MEEE. I will never forgive you Lauren.
I’m really sorry to hear that your pie didn’t set properly. The “at least 3 hours” note is to ensure it has enough time, but sometimes it might need a bit longer depending on the ingredients and fridge temperature. I hope you’ll give it another try
Can these be made on a small cookie sheet?
I made this for a family dinner. My grown daughters loved it. Now I have to make it for every family dinner.
It is absolutely amazing!! I added the whip cream with a little lime zest on top.