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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.
These bars are delicious. For my purposes, I needed a bar that would “hold it’s shape” for cutting and serving to a crowd. Based on past reviews, I upped the cream cheese and reduced the condensed milk, as follows: 4-14 oz cans sweetened condensed milk and 2 full cream cheese bars (16oz total) — this recipe made enough for a 9×13 and an 8×8. Also increased the zest for personal preference. Baking instructions are spot-on. After cooling and refrigerating for a couple of hours, the bars are picture perfect for a party.
Delicious! So sweet and zesty. I followed the recipe exactly (I forgot the zest). I found that 6 regular limes gave me exactly 3/4 cup lime juice.
I made this yesterday and the whole family loved it!! It’s so tangy and the crust is probably my favorite part. My son, who usually only eats chocolate, practically inhaled it!
I think I’m going to have to make another one this weekend and double the recipe!
It’s also very quick and easy to make for a summer gathering. And you could definitely make it the day before since it has to be refrigerated.
Thanks for this delicious recipe!
I made this recipe when my mom and sister came for a visit. It was a hit! The pie was sweet, creamy, and refreshing. Definitely give it a try!
I made these yesterday as written except for using 8 oz. of cream cheese as someone suggested and they are fabulous! I’ve been making mini key lime pies for a long time and love how much more convenient these bars are. Thank you, Lauren
Nice lime flavor and super easy to make. I personally found the recipe too sweet and too soft (I live in a warm climate). Next time, I might scale up the cream cheese and cut back on the sweetened condensed milk – I’m looking for a firmer texture and a little more tartness. That said, these disappeared quickly at the potluck.
Great recipe except for one caveat, for me the 1.5 cups graham cracker crumbs do not equal 12 full sheets, its a lot more. I found a similar recipe than lists 180 grams crumbs which would be about 12 rectangular pieces. May be why some had a squishy crust…
THE BEST RECIPE EVER! I made this for a BBQ and made one in an 8×8 pan and another in a slightly bigger pan and they were both perfect. It was the right amount of tang and sweet and the crust is everything! My boyfriend took the leftovers to his work and got raving compliments. It was incredibly easy to make and I enjoyed licking the batter from the bowl and the spoons. I can’t wait to make this again!
Tart, sweet, creamy, great lime flavor!
I received so many compliments on these bars. I doubled the crust recipe and put it in a 9×13 dish. Also, I used 8 oz of cream cheese and close to a cup of key lime juice. I cut the bars into squares and served with a squirt of whipped cream and a small twist of lime as garnish. I will definitely make this again!