Key Lime Pie Bars are a tangy, creamy dessert with a buttery crust, a smooth lime filling, and a layer of fluffy whipped topping. These bars bring the tropical zing of key lime pie into a convenient, handheld form—perfect for picnics, parties, or anytime you’re craving citrusy sweetness.
Key Lime Pie Bars
Why These Key Lime Pie Bars Are the Best
Bright, Tangy Flavor: Made with key lime juice for that signature tartness and refreshing citrus kick.
Creamy Filling: Smooth and rich, the filling is perfectly balanced between sweet and sour.
Buttery Crust: A golden, slightly crisp crust provides the perfect contrast to the silky filling.
Light Whipped Topping: Finished with a cloud of whipped cream for a smooth, sweet finish.
Perfect for Any Occasion
From summer gatherings to spring brunches and holiday desserts, Key Lime Pie Bars are always a hit. They’re easy to slice and serve, and their zesty flavor makes them stand out on any dessert table.
Ingredient Notes
For the Crust:
Graham Crackers: Crushed into fine crumbs for that classic, buttery-sweet pie base.
Light Brown Sugar: Adds a subtle caramel note to the crust.
Unsalted Butter: Melted and mixed into the crumbs to bind and add rich flavor.
For the Filling:
Sweetened Condensed Milk: Thick and sweet, it creates a creamy, luscious base.
Whole Egg + Egg Yolks: These provide richness and help set the filling into a firm, custardy texture.
Vanilla Extract: Enhances the natural sweetness and depth.
Lime Juice: Freshly squeezed for that signature tartness.
Full-Fat Yogurt: Adds creaminess and a slight tang, balancing the sweetness.
Lime Zest: Intensifies the citrus flavor with aromatic oils.
Granulated Sugar: Adds just enough sweetness to round out the filling.
For the Topping:
Cold Heavy Cream: Whipped into soft peaks for a light, airy finish.
Powdered Sugar: Sweetens and stabilizes the whipped cream.
Lime Zest: A bright pop of color and flavor to top it all off.
Tips for Making the Best Key Lime Pie Bars
Use Fresh Key Lime Juice: For the best flavor, opt for fresh key limes or bottled key lime juice if needed.
Don’t Skip the Zest: Lime zest adds extra depth and aroma to the filling.
Prebake the Crust: Baking the crust first ensures it stays firm and doesn’t get soggy.
Cool Completely Before Topping: Let the bars cool and chill before adding the whipped topping for a clean finish.
Chill Before Slicing: Refrigerate for a few hours so the bars set up properly and slice neatly.
Serving Suggestions
With Extra Lime Zest: Sprinkle lime zest on top for color and flavor.
With Graham Cracker Crumble: Add a light dusting of crushed graham crackers for texture.
With a Berry Garnish: Serve with raspberries or strawberries for a colorful contrast.
As a Frozen Treat: Freeze slightly and enjoy as a cool summer dessert.
A Must Try
Each bite of these Key Lime Pie Bars delivers a burst of citrus, a creamy center, and a buttery base—all topped with a light whipped finish. They’re simple, stunning, and bursting with flavor, making them a must-make for lime lovers everywhere. Chill, slice, and serve these bars to bring a taste of sunshine to your table!
Be sure to check out these other delicious recipes!
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Apple Crumb Bars With Caramel Sauce
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Apple Crumble Bars
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Apricot Shortbread Bars
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Blueberry Crumble Bars
Key Lime Pie Bars
Ingredients
Crust:
- 24 graham crackers 7oz/200g or 1 ½ cups graham cracker crumbs
- ⅓ cup 75g unsalted butter
- 2 tbsp 30g packed light brown sugar
Filling:
- ¾ cup 6oz/170ml sweetened condensed milk
- ½ cup 120ml lime juice
- ⅓ cup 80ml full fat yogurt
- ¼ cup 50g granulated sugar
- 1 large whole egg
- 2 large egg yolks
- 1 tsp 5ml pure vanilla extract
- zest of 1 lime
Topping:
- 1 cup cold heavy cream
- 1 tbsp powdered sugar
- lime zest to garnish
Instructions
- Preheat your oven to 350°F (175°C).
- Line an 8x8-inch metal baking pan with parchment paper, leaving about a 2-inch overhang on the sides—this will make it super easy to lift out later.
- Let’s start with the crust! Break the graham crackers into chunks and toss them into a food processor with a blade attachment.
- Pulse until you get fine, sandy crumbs—think breadcrumbs. Add the brown sugar and melted butter, then pulse again until everything looks like damp sand. Pour this mixture into your prepared pan and press it down firmly into an even layer using your hands or the bottom of a measuring cup.
- Pop it in the oven and bake for around 15 minutes, until it smells toasty and the edges are just starting to turn golden.
Now onto the filling!
- In a large bowl, whisk together the sweetened condensed milk, whole egg, egg yolks, and vanilla until everything’s nice and smooth. Pour in the lime juice and give it a good stir. Add the yogurt and lime zest, mixing until fully combined. Finally, stir in the sugar.
- Gently pour the filling over the baked crust (don’t worry if the crust is still a bit warm) and spread it out evenly.
- Lower the oven temperature to 325°F (165°C) and bake for 15–20 minutes, just until the filling is set but still has a little jiggle in the center. Let it cool completely on a wire rack, then cover and pop it in the refrigerate for at least 3 hours—or even overnight—until it’s perfectly chilled and ready to enjoy!
Time to make the topping!
- Pour the cold heavy cream into the bowl of a stand mixer (or a large bowl if you're using a hand mixer). Whip it on medium speed until it starts to thicken. Add 1 tablespoon of powdered sugar and keep beating until stiff peaks form—this should take about 1 to 2 more minutes.
- Once your whipped cream is ready, spread it over the chilled bars in an even layer. Run a knife around the edges of the pan to loosen things up, then use the parchment overhang to carefully lift the whole slab onto a cutting board.
- Right before serving, grate a little fresh lime zest on top for a pop of color and zing. Cut into squares, serve chilled, and enjoy every creamy, citrusy bite!
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Key Lime Pie Bars