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.

Key lime pie bars with whipped cream on top and garnished with lime zest.

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.
  • 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.
  • Cut into squares and top with fresh whipped cream, if desired.

Three process photos for making key lime pie filling, a graham cracker crust, and adding it to a square baking sheet for key lime pie bars.

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.

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Recipe

Key lime pie bars with whipped cream on top and garnished with lime zest.
Prep 1 hr 15 mins
Cook 15 mins
Total 1 hr 30 mins
Save Recipe

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. 
    Homemade graham cracker crust pressed into a 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. 
    Key lime pie filling mixed together in a bowl.
  • 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.
    Key lime pie bars ready to bake.
  • Top with fresh whipped cream, if desired.

Notes

Lime Juice: There are 2 ways you can get key lime juice for this recipe. Juice about 20 of your own small key limes, OR I always use Nellie and Joe's Key Lime Juice (available at most grocery stores) in the bottle.
Make Ahead Instructions: 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. 
Freezing Instructions: Baked Key Lime Pie can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving. 

Nutrition

Calories: 242kcalCarbohydrates: 33gProtein: 4gFat: 10gSaturated Fat: 6gCholesterol: 59mgSodium: 166mgPotassium: 164mgSugar: 26gVitamin A: 325IUVitamin C: 3.9mgCalcium: 115mgIron: 0.6mg

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I originally shared this recipe June 2015. Updated November 2020.

Key Lime Pie Bars from TastesBetterFromScratch.com

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. I would love to make these for Thanksgiving but how can you double or even triple the recipe but still use an 8×8 pan?
    I look forward to a response, Thanks

  2. Whoo-whee! These are FABULOUS! My daughter made these for a party, and everyone raved. The flavor was perfect. They are superior (by far) to any Key Lime bar or pie I have ever had. Now I’m “stealing” the recipe. Good work and thanks!

  3. 1 star
    Already had all the ingredients for this, so, decided to try it out. Not a fan. Was left with gummy ‘crust’, with filling that defeated the purpose of a dessert bar, as you’d be better off eating it, with a spoon.

    1. Hi Decca, did you bake it for 10 minutes after putting the filling in? That’s what helps set the bars. Before that happens, it’s more liquidy. When the recipe is followed exactly, it is pretty fool proof. Try again- they’re fantastic!

  4. 5 stars
    I always get rave reviews when I make these. I often make them for new neighbors as a welcome gift and also my grandchildren often request these. I’ve made these bars for families with children in the neighborhood and the kids always say this is now their favorite cookie. Thanks for sharing this great recipe.

  5. Absolutely delicious! Made these for a church BBQ, and they were a big hit. I doubled the recipe and used a 9×13 pan. I increased final baking time by about 8 minutes. Thanks for the great recipe!

  6. 2 stars
    These are more sweet than tart. You evidently can’t skip to recipe because there are details left out of the instructions. My 8×8 pan must not be the same size as the author’s 8×8 pan. I had almost half the filling leftover. Probably won’t come back to this recipe.

    1. Elizabeth, Sorry to hear you didn’t love the recipe. Not sure what went wrong but I’ve made this dozens of times and it always fits in an 8×8 pan. You can check through the other comments too. I’m wondering if you accidentally doubled or tripled the recipe by hitting the 2x or 3x button on the side. (Doubling or tripling the recipe would mean using a bigger pan or multiple pans!)

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