Key Lime Pie Bars

4.93 from 345 votes

The best Key Lime Pie Bars have a buttery graham cracker crust under a creamy key lime filling and topped with whipped cream. They're easy to make and perfect for parties and potlucks.

Prep Time1 15

Cook Time15

Total Time1 30

Course: Dessert

Cuisine: American

Servings:

Calories: 153kcal

Author: Lauren Allen

Cost: $12

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

US Customary - Metric

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.

Video

Notes

Lime Juice: There are 2 ways you can get key lime juice for this recipe. Juice about 20 of your own small key limes, OR I always use Nellie and Joe's Key Lime Juice (available at most grocery stores) in the bottle.

Make Ahead Instructions: 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.

Nutrition

Recipe Link

Recipe Video