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Our Key Lime Pie Bars have a graham cracker crust under a creamy key lime filling and topped with whipped cream. They're easy to make and perfect for parties, potlucks, or anytime!
Want more pie recipes? Try Lemon Cream Pie, Coconut Cream Pie, Banana Cream Pie, or No-Bake Cheesecake!
Key Lime Pie Bars mean working smarter, not harder.
Key Lime Pie Bars mean working smarter, not harder.There are a few reasons I transformed my favorite Key Lime Pie , into bars. Mainly, they are really easy to cut and serve this way, as a simple finger food–no fork (or even plate) needed. They're also easier transport in a baking dish with a lid, to stack in the fridge, etc. You can also double the recipe in a 9×13” pan to feed more guests, very easily. And the best part is they're just as delicious as “pie” with a creamy, tart lime filling.
How to make Key Lime Pie Bars:
Make Graham Cracker Crust: Mix sugar, melted butter, and graham crackers together then press into an 8″ square baking pan. Bake for 10 minutes at 350°F then let cool.
Make Filling: Beat cream cheese in a mixing bowl until smooth, then add sweetened condensed milk, lime juice, and lime zest, mixing until smooth. Pour over graham cracker crust and bake for 10 minutes. Cool for 30 minutes then refrigerate for at least 3 hours before serving with a dollop of whipped cream, if desired.
Make Ahead and Freezing Instructions:
To Make Ahead: The bars can be made up to 3 days ahead of time, stored in the fridge. The graham cracker pie crust could be made several days ahead, stored at room temperature or in the fridge.
To Freeze: Cover pan tightly with plastic wrap and aluminum foil and freeze for up to 3 months. Thaw overnight in the fridge before serving.
More Bar Recipes:
- Lemon Bars
- Pecan Pie Bars
- Scotcheroos
- Magic Bars
- S'mores Bars
- Sugar Cookie Bars
- Homemade Twix Bars
- Chocolate Brownies
- Peppermint Brownies
- Butterscotch Blondies
- Peanut Butter Bars
- Butterfinger Bars
Key Lime Pie Bars
Equipment
Ingredients
Graham Cracker 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
- Make Crust: 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.
- Filling: Add cream cheese to a mixing bowl then beat well with electric beaters until smooth. Add both cans of sweetened condensed milk, lime juice, and lime zest then mix again until smooth.
- Bake: 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.
- Serve: Top with a dollop of fresh whipped cream, if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I originally shared this recipe June 2015. Updated November 2020 and November 2024.
I’ve made this recipe several times and the last time I added a little bit of cinnamon to the graham crackers. Not enough that it was over powering and I didn’t measure it, I added just until I had a small hint of cinnamon by taste test. There is never a bar left after making them. Thanks for the recipe.
I followed this recipe exactly and let my bars sit overnight in the fridge. They came out perfectly. I think they really need to chill and rest to set. They ended up being solidified enough to hold their shape and be eaten as bars. I also thought the flavor was perfect. The filling is tart and the crust and whipped cream (I used Redi Whip) helped cut the tartness for a nice balance. My dad is picky about key lime pie flavor and he thought this was great.
Taste is great but mine didn’t settle. Soft and wet. Even baked it longer because 10 min didn’t seem anywhere near settled.
So yummy! The tang is perfect
This is my second time making them. Was a huge hit at my last cookout. Of course they have been requested again lol. I making a double batch this time. Great and easy recipe. Thank you. I know I’ll be making this forever now. lol
what size of pan do you use when you make a double batch?