Key Lime Pie Bars

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:

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

5 from 18 votes

Key Lime Pie Bars

These delicious Key Lime Pie Bars include a three-ingredient graham cracker crust with the easiest key lime pie filling.

Print Pin Rate

Author Lauren Allen

Course Dessert

Cuisine American

Servings 12

Calories 242

Prep 1 hr 15 mins

Cook 15 mins

Total 1 hr 30 mins

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Ingredients

  

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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

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.