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:
- Apple Pie Cheesecake Bars
- Cherry pie
- Lemon Sour Cream Pie
- Pumpkin Pie with Caramel Pecan Topping
- Chocolate Mousse Cheesecake Pie
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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
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.
Beth says
This was by far the best key lime dessert I have ever had! Turned out perfect!
Jill says
Made this a bunch of times this year! delicious! Curious if I could substitute plain yogurt for sour cream -ran out-?
Lauren Allen says
I’m so happy to hear that! And that substitution would be just fine 🙂
Regina c says
Making this a second time! The first I made the filling only and used a store bought Graham crust then made a meringue topping with the egg whites, was a good balance of sweet/tart. I used Joyce Lafray’s bottled key lime juice.
Kelley says
At my son’s request, made these tonight, I inadvertently left the sugar out of the crust but it turned out great, was a huge hit!
Suz says
Could you substitute your key lime pie recipe for key lime bars?
Lauren Allen says
Yes, that would be fine!
Nilda says
I am wondering if you could use the graham crackers and process them in a food processor if you are not able to find the crumbs. During this Covid 19, I am having a hard time finding a lot of baking products! I am sure I am not the only one having that problem! 😟
Lauren Allen says
Yes, of course.
Melissa says
Those are the best key lime bars we’ve ever tasted!!! My husband just said, these are as good as we have ever had in Key West!! Actually, better!! Thank you, for this recipe, absolutely amazing!!
Beth says
Will these turn out the same as the previous recipe that used sour cream? We know and love that one so I’m a little nervous with the cream cheese change. Is the sour cream version available somewhere else? Thanks!!
Kristi says
These were SO good! And easy to make. I brought these to a party, and everyone raved about how good they were.
Rachel says
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?