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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!
Key Lime Pie Bars mean working smarter, not harder.
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.
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.
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:
- Lemon Bars
- Pecan Pie Bars
- Scotcheroos
- Magic Bars
- S'mores Bars
- Sugar Cookie Bars
- Homemade Twix Bars
- Chocolate Brownies
- Peppermint Brownies
- Butterscotch Blondies
- Peanut Butter Bars
- Butterfinger Bars
Key Lime Pie Bars
Equipment
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:
- 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
- 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I originally shared this recipe June 2015. Updated November 2020 and November 2024.
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.
How to get these out when you don’t use parchment?
I was wondering why there is no eggs? Is it still good without them?
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
I just made it with lemons, will be tasting it tomorrow!
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?