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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Recipe
Key Lime Pie Bars
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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Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
I originally shared this recipe June 2015. Updated November 2020.
Chef’s kiss on this one!!! Fantastic. Rich and creamy, tart and tangy. This one will definitely go into my recipe book.
Do these need to be covered when refrigerating for the 3 hour period?
Not necessary but I recommend it!
Excellent ratio of sweet and sour, so easy to make, delicious, thank you for sharing your recipe 😋
I love this recipe. So easy to make and so delicious!
These were delicious. I followed the directions exactly and they turned out well. The only issue I had was with the crust sticking to the bottom of my pan. No where in either set of instructions does it say to spray or line with paper, but the video seems to show the use of paper. I’ll be doing that next time I make these, but it’d have been helpful to have that in the instructions. Also I made this in the winter when limes are kinda meh and it still turned out super well which was great. We love a little taste of summer when it is cold.
Made these yesterday and were a HUGE hit. Parchment paper is a MUST. When I made these the first time , I completely forgot the parchment paper, and I cannot even tell you the mess I made! Lol!! Don’t forget parchment paper 😉. Great recipe!!
Mine stuck to the baking pan. Complete mess trying to get it out – ruined.
Best key lime pie ever!
The BEST key lime bars ever! They were a huge hit at a party we attended.
I would like to know if I change them to lemon, would I use the same amount of fresh squeezed lemon juice as the amount called out for the key lime juice.
Thank you
Loved this recipe. Do you know what the cooking temp and time would be if you turned them into individual pies using a muffin tin?