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.
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.
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.
Jess says
Wow these look so yummy! Great food photography too btw 🙂
Jean | DelightfulRepast.com says
Lauren, I wanted to eat the photo — gorgeous! I know my husband will be happy if I make these for him. He loves lime.
Miranda @ Miranda Writes Blog says
Ooh! Yum. I would love to try my hand at these soon!
Shann Eva says
Key Lime Pie is my husband’s favorite, so I’ll have to make him these. Pinned. Thanks!
Mags says
Yum! I love love love key lime pie. I’ll have to try this recipe!
Farrah says
This is one of those instances where I reallyyy wish I could just grab things outta the screen–those bars look so tasty! <3
Claire says
Hey! Love to try the recipe. Do they need to be stored in the fridge?
Lauren Allen says
Hi Claire, yes, they are best stored in the fridge 🙂 Hope you enjoy them!
Melissa says
hi! These look so great! Simple and classic. Most of all, easy to grab and go! We are going to the beach for two weeks and I would love to make these and bring them with us. Do you have any experience with freezing them?
Lauren Allen says
Hi Melissa, I honestly couldn’t recommend freezing them…I’ve never done it. But I’d love to know if you try it!
Kayla says
Do you have any experience with doubling this recipe? Serving a crowd and these look fantastic!
Lauren Allen says
Hi Kayla, You can double the recipe to use a 9×13”pan! Good luck, and I hope everyone loves it!
Jenna says
Any luck with “quickly cooling” and refrigerating just for a few hours before a picnic? These are our favorite!