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Key Lime Pie Bars are a tangy, creamy dessert with a buttery crust, a smooth lime filling, and a layer of fluffy whipped topping.
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Key Lime Pie Bars

Key Lime Pie Bars are a tangy, creamy dessert with a buttery crust, a smooth lime filling, and a layer of fluffy whipped topping.
Course Dessert
Cuisine American
Keyword Key Lime Pie, Key Lime Pie Bars
Prep Time 15 minutes
Cook Time 35 minutes
Chill 3 hours
Total Time 3 hours 50 minutes
Servings 12

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!