This post contains affiliate links.
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.
Text me new recipe ideas!
Simple, tasty ideas sent once a week. No spam.
Follow Me
I originally shared this recipe June 2015. Updated November 2020 and November 2024.
My go to summer dessert recipe!!! So delicious and always requested.
These were fantastic!
Followed the recipe using bottled Nellie & Joe’s key lime juice and they turned out perfectly.
Absolutely love the recipe! Have made it dozens of times with no issue at all. Delicious.
Any shot you think it’d work in muffin tins/mini muffin tins?!
Thinking of trying it this upcoming weekend.
I made this recipe and it was fantastic. I am definitely keeping this one for next year
I would love to make these for Thanksgiving but how can you double or even triple the recipe but still use an 8×8 pan?
I look forward to a response, Thanks
I’d use TWO 8*8 pans of cook them in two batches! Happy Thanksgiving!
Whoo-whee! These are FABULOUS! My daughter made these for a party, and everyone raved. The flavor was perfect. They are superior (by far) to any Key Lime bar or pie I have ever had. Now I’m “stealing” the recipe. Good work and thanks!
I’ve made these multiple times. So easy and refreshing!!
Already had all the ingredients for this, so, decided to try it out. Not a fan. Was left with gummy ‘crust’, with filling that defeated the purpose of a dessert bar, as you’d be better off eating it, with a spoon.
Hi Decca, did you bake it for 10 minutes after putting the filling in? That’s what helps set the bars. Before that happens, it’s more liquidy. When the recipe is followed exactly, it is pretty fool proof. Try again- they’re fantastic!
I always get rave reviews when I make these. I often make them for new neighbors as a welcome gift and also my grandchildren often request these. I’ve made these bars for families with children in the neighborhood and the kids always say this is now their favorite cookie. Thanks for sharing this great recipe.
Absolutely delicious! Made these for a church BBQ, and they were a big hit. I doubled the recipe and used a 9×13 pan. I increased final baking time by about 8 minutes. Thanks for the great recipe!
These are more sweet than tart. You evidently can’t skip to recipe because there are details left out of the instructions. My 8×8 pan must not be the same size as the author’s 8×8 pan. I had almost half the filling leftover. Probably won’t come back to this recipe.
Elizabeth, Sorry to hear you didn’t love the recipe. Not sure what went wrong but I’ve made this dozens of times and it always fits in an 8×8 pan. You can check through the other comments too. I’m wondering if you accidentally doubled or tripled the recipe by hitting the 2x or 3x button on the side. (Doubling or tripling the recipe would mean using a bigger pan or multiple pans!)
A possible reason for too much mixture:
The recipe says to mix in the sweetened condensed milk etc. If you beat it with an electric mixer for a longer time the mixture will expand. (I’ve made a similar recipe that did this on purpose.) Once some of the sweetened condensed milk has been incorporated smoothly into the cream cheese, the rest of the ingredients can be stirred in or at least beat only briefly.