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These delicious Key Lime Pie Bars take less than 15 minutes of work, only 9 simple ingredients, and are the absolute best you’re ever going to have. They are lusciously silky, with the key limes shining through with a bright tangy flavor. And the hardest part of this recipe is juicing the key limes, which should give you an idea for how easy it is!
Key Lime Pie Bars are simply a version of Key Lime Pie made in the shape of bars by baking in a square or rectangular pan instead of a round pie dish. They have a silky custard made with key lime juice, sweetened condensed milk and egg yolks, on top of a crispy graham cracker crust, and are served with whipped cream on top. They are tangy, bright and summery – and much easier than a pie!
The perfect key lime pie bars
These Key Lime Pie Bars have all the hallmarks of a perfect key lime pie:
- A silky smooth texture. To me, this is the most important thing to get right! The key lime filling is supposed to be very creamy, almost like a no bake dessert – not eggy or dry – and these bars hit it out of the park in the texture department. They are so smooth and silky that they feel like a luxurious caress in your mouth
- A sharp key lime flavor. Key lime pies aren’t supposed to have a subtle flavor, they’re supposed to let the key lime flavor shine and pop. These bars do just that, with a sharp, tangy and bright flavor that tastes like summer
- Perfectly balanced layers. These bars have the perfect ratio of crust to key lime filling to whipped cream. The result is sublime: just enough crunch vs silk vs cream, and the right amount of sweetness to balance the tartness without overpowering it
- They are ridiculously easy to make. A good recipe certainly loses points if it is overly fussy, and these bars certainly are not. They take 9 simple ingredients (including vanilla) and less than 15 minutes of work. They’re so simple that it feels almost unfair that they look and taste so good!
Regular limes instead of key limes?
Of course, you will get the best results when using key limes. But if you can’t find them where you live, don’t worry, you can use regular limes (not lemon). Regular limes are larger and more sour than key limes, so I do recommend starting with a lower quantity of the juice and tasting to adjust the filling to your liking. And be sure to use fresh limes, not bottled juice!
Wanna make pie instead?
If you want a regular pie instead of bars, you can make this recipe in a 9″ round pie pan instead of a 9″ square pan. In that case, you will push the crust up the edges as well, not just pack it on the bottom. The baking time may be slightly longer, but not more than 2-3 minutes.
Step by step photos
The detailed recipe is in the recipe box below, but let’s go over the steps with photos to help you visualize everything!
First, grind the graham crackers and mix them with melted butter:
Press down tightly in the bottom of a 9×9″ square baking pan and bake:
For the crust, start by juicing the key limes and zesting 2:
Add sweetened condensed milk, vanilla, and sour cream (or yogurt) and whisk to combine:
Taste to adjust, then whisk in the egg yolks:
Pour onto the baked crust, and bake until set:
When the bars are set, whip heavy cream with sugar to stiff peaks:
Slather the cream onto the bars:
Slice, serve, and enjoy!
FAQs
You can replace the 2 egg yolks with 2 tbsp additional yogurt or sour cream. However, the filling may not feel quite as set.
Yes! You can taste the filling before the addition of the egg yolks. Start with 1.5 cans of sweetened condensed milk and then add more according to your taste. Just know the sweetened condensed milk is important for the texture too, not just flavor.
When you gently shake the pan, the edges should be slightly set but the center should still jiggle. Don’t worry, the bars will set in the fridge. Avoid overbaking as the bars will become dry or eggy.
Firstly, trim off the edges from the pie using a large sharp knife. When cutting the bars, make sure your knife is sharp, and wipe it clean between every cut. When removing the knife after making a cut, swipe it horizontally instead of pulling it upwards, so the layers remain unmixed as much as possible.
Keep these bars in an airtight container in the fridge for 3-4 days.
Yes! You can make the bars in advance and keep them covered in the fridge for up to 3 days. I recommend adding the whipped cream layer when you are ready to serve.
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Ingredients
Crust:
- 230g graham crackers (~16 full sheets)
- 1/2 cup melted butter (113g)
Key Lime Filling:
- 2 cans sweetened condensed milk (28oz)
- 3/4 cup key lime juice (180g)
- 1 tbsp key lime zest (2–3 limes)
- 2 tsp vanilla
- 2/3 cup sour cream or yogurt (160g)
- 2 egg yolks
Topping:
- 1 1/2 cups heavy cream, chilled (360g)
- 2 tbsp granulated sugar
Instructions
- Pre-heat oven to 350F (conventional) and prepare a 9×9″ square baking pan by lining it with 2 perpendicular sheets of parchment paper. Make sure the parchment paper is rising to the top of the pan as that will allow you to remove the bars from the pan once they have set
- Grind the graham crackers into a find crumb in your food processor. Mix with the melted butter
- Transfer the crumbs to the prepared pan and press down tightly to form a crust on the bottom, using the back of a spoon and / or measuring cup
- Bake the crust for ~8-10 minutes, then reduce the oven temperature to 325F
- In the meanwhile, zest and juice the key limes
- Mix the zest, key lime juice, sweetened condensed milk, vanilla and sour cream (or yogurt) with a hand whisk until combined. I recommend starting with 1/2 cup lime juice and 1 1/2 cans of sweetened condensed milk, tasting and adjusting from there
- Add the egg yolks and whisk to combine
- Transfer the filling to the pan on top of the baked crust. Shake and tap the pan on the counter to get rid of any air bubbles
- Bake for ~17-18 minutes at 325F until the filling looks somewhat set around the edges but gently jiggles in the middle when the pan is shaken. It will not be fully set, as it will set further as it chills
- Refrigerate overnight, or at least for 4 hours
- When the bars are set, prepare the whipped cream topping by whisking the heavy cream with sugar until it reaches stiff peaks. Do not overmix
- Slather the whipped cream on top of the filling inside the pan
- Carefully remove the bars from the pan by lifting the parchment papers and transfer to your serving board
- Cut into squares with a sharp knife, serve and enjoy!
Comments
Faiza Muhammad
Really tasty jazakillahu kheir .I always try almost everything u post alhumdulillah may Allah protect u from all evil and bless u the happiness in dunia wal akhira also bless u with the seerah of sayedina faatima zahra radhi Allahu tala anha ameen the key lemon pie tastes great alhumdulillah I have made lemon curd icing with fresh cream and in sha Allah it will.go great with it..shukran
Zoha Malik
Thank you for the kind review and prayers! God bless you always!
Chris
Perfect lime bars (great lime flavor without it being overwhelming). I used regular limes, not key limes. Used the entire 2 cans of condensed milk and 3/4C of lime juice (fyi…required 7 medium limes to produce 3/4C). Added some zest to the whipped cream and sprinkled on top. Definitely follow her instructions on cutting perfect beautiful slices!
Zoha Malik
Thank you for the kind review, Chris! Glad you liked these bars 🙂
Megan
Tasted incredible! I do think the timing is a tad misleading. I had to juice three bags of key limes for this recipe which took me an hour to do. Granted, I didn’t have a juicer tool so I did it by hand. Just something to keep in mind. Other than that, it was a huge hit at the family gathering. They all want me to make it again. (Any recommendations for a key lime juicer?)
Zoha Malik
Hi Megan! Ah – totally hear you, juicing limes without a juicer will definitely take a long while, which is why I always use a juicer. Here’s one I like: https://amzn.to/4g9oHq1
Aurianna
I have made these soooo many times and it is repeatedly requested by my family! I typically just do 1 can of the sweetened condensed milk but it kind of just depends on how sweet you want it to be!
Zoha Malik
Thank you Aurianna! I am so glad it’s a fave in your house 🙂
Zoe
This recipe is incredible. I don’t know how many times I’ve made it but it is so so good and very single time and so easy. I’ve also shared it many times with friends. It’s very difficult to mess up! I love it with the Greek yogurt as I feel it cuts the calories a bit but also gives it a great texture and adds a bit to the tartness and sweet balance. Thank you!!!
Zoha Malik
AWW thank you!!! What a kind and helpful review 🙂
Kristen
Do you let the ingredients come to room temp for this recipe? Can’t wait to try it!
Zoha Malik
Hi Kristen! You don’t need to 🙂
Megan
Made this twice, both times came out exactly as the picture and tasted amazing. One of my favorite Key Lime recipes and I’m a Floridian. Thank you for sharing.
Zoha Malik
WOW, that is a huge compliment coming from you! Thank you so much, Megan! 🙂
Elise
These are incredible! Everyone loves them. I’m usually more of a chocolate dessert person, yet I also love them. The recipe turns out perfectly every time. One shortcut I found is to use a bottle of key lime juice from the grocery store instead of juicing all those tiny limes (or if your store doesn’t have key limes at the time).
Zoha
Such a brilliant practical tip Elise!! Bottled key lime juice is a total lifesaver and the flavor is still incredible. Thanks so much for sharing with everyone 🙌
Rany
Made this yesterday. It tasted so so so good, everyone loved it. Only problem was it didn’t set well, it was melting. I think the culprit was the brand of condensed milk I used ( Double Peach). The mixture wasn’t as creamy as yours to begin with. What do you recommend?
Zoha
hmmm, I always try to use nestle carnation! It could also be an issue with baking, though!
Kenneth Ray
I made these to show thanks to several people that help me with my dog. They came out wonderful. Each and every person not only enjoyed them but were thankful to receive them. One person said they believed this was the best desert I had made yet.
Zoha
AWWWW thanks so much, Kenneth! You are so incredibly kind.
Theresa
Extremely easy to make! A huge hit, everyone absolutely loved them! I was feeding a crowd so I, 1.5x the quantities and used a 9×13″ pan.
Zoha
Aww thank you!
Lucy
I made it yesterday. It came out perfect. Delicious!!! The whipped cream not too sweet balances the sweetness of the key lime. It was a hit!!! Thank you.
Zoha
So glad you loved them – thank you!
Kelly
Could this recipe be doubled or tripled and made in a larger pan?
Zoha
Yes, of course! You can do 1.5x the quantities and use a 9×13″ pan
Kelly
Made this recipe for work in a 12×18 sheet pan. I tripled the recipe and baked it until the filling was 145F, ~30 min. It turned out great!
Zoha
Thanks so much for sharing your experience!
Abby
Absolutely amazing! Super easy & always a crowd pleaser!
Zoha
Aren’t they!? Thanks 🙂
Komal Salvi
can u pls share substitute of eggs for this recipe
Dana
These were the absolute best! Perfectly tart, not overly sweet, and the best crust. Other recipes I’ve used would leave a crumbly crust that inevitably fell apart when cutting. These stayed together perfectly! I want to experiment with other types of citrus using this recipe.
Zoha
I am so glad to hear this, Dana! I also want to make these with lemons
Betty
Can I refrigerate 2 nights? Made it a little early for company dinner.
Tricia
I substituted Biscoff for graham crackers and it was amazing!
Zoha
YUM!
Zoha
Yes should be ok!
Mercedes
These are *incredible!* I had my picky 8 year old son try them and he said “tangy, check! Sweet, check! Yum!” Haha. Made for our Easter pot luck tonight and they are sure to be gone! Writing this down and putting in my recipe box. Thank you!
Zoha
AWW THANK YOU!
Fathima Zainab
Will it be too sugary?
Zoha Malik
Not at all!
Anisha Sheril Baxla
do the ingredients need to be room tempertaure?
Kate
this was fantastic! I used bottled key lime juice and it turned out great.
Zoha Malik
I am so happy to hear that, and great to know the recipe works with bottled juice too (it’s a pain to juice so many!)
Sarah
I made these for a family party and they absolutely loved them!! I make a lot of desserts and they ranked this their top favorite of all time! I will definitely be making this again, thank you!
I followed the recipe as is and it came out perfectly. The only change I did was I used Mexican limes (limón criollo) instead of key limes and they worked great!