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!

Easy key lime pie bars cut into squares and topped with whipped cream and fresh lime zest.

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.

Two images showing graham cracker, sugar, and melted butter in a bowl then after it's pressed into a square dish for a key lime bars recipe.

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.

Two images showing key lime squares before they are baked then after they are baked, cooled, and cut into squares and topped with whipped cream and a lime slice.

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:

Follow me for more great recipes

Recipe

Easy key lime pie bars cut into squares and topped with whipped cream and fresh lime zest.
Prep 1 hour 15 minutes
Cook 15 minutes
Total 1 hour 30 minutes
Save Recipe

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:

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

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: 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.

Nutrition

Calories: 153kcalCarbohydrates: 15gProtein: 1gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 25mgSodium: 144mgPotassium: 51mgFiber: 0.4gSugar: 9gVitamin A: 310IUVitamin C: 5mgCalcium: 22mgIron: 0.5mg

Create a FREE Account to save your favorite recipes and create meal plans

Follow Me

Get recipe ideas weekly!
Please enable JavaScript in your browser to complete this form.

I originally shared this recipe June 2015. Updated November 2020 and November 2024.

This post contains affiliate links.

Related Posts

Share Recipe

Categories

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.

4.3 3 votes
Recipe Rating
4.93 from 344 votes (294 ratings without comment)
Subscribe
Notify of
guest

103 Comments
Inline Feedbacks
View all comments
Jessie
11 hours ago

2 stars
I’ll say it was very easy to make and minimum baking time which is plus for summertime desserts. But I didn’t care for the taste. It was too sour for me. Sort of makes sense with all that lime juice you use to counterbalance the sweetness of the condensed milk. I decided to make whipped cream to top it up thinking it will bring more balance to the pie but didn’t help much.

Gina
13 days ago

10 minutes is not nearly enough. It was still soupy. It went 20-25 minutes and was still wiggly.

Kate
13 days ago

5 stars
Brought this to a dinner party for 25. I doubled the recipe to make in a 9X13 pan (cooked it for 15 minutes). It was a big hit! A friend texted to say they were even better the next day!

Taylor
1 month ago

5 stars
This is our new summer favorite. Easy to make and delicious! Could I substitute orange zest and fresh orange juice for the lime to make this more of a dreamsicle flavored pie? And if so in what proportions? Thanks!

Megan
1 month ago

Has anyone used sweetened, condensed coconut milk and df cream cheese for this recipe?

Sheri
2 months ago

5 stars
I made these yesterday and they were PERFECT! I used a GF cookie as the crust base but everything else was exactly as the recipe said and my family loved them! Thanks for this recipe!

lwrightwood@yahoo.com
2 months ago

5 stars
The Key Lime Bar dessert has become a favorite go to recipe!

1 6 7 8