Best Key Lime Pie Bars Recipe

Introduction

These Best Key Lime Pie Bars combine a buttery graham cracker crust with a tangy, creamy filling for a refreshing treat. Perfect for warm days or any time you crave a zesty dessert, they’re easy to make and sure to impress.

Ingredients

• 230g graham crackers (~16 full sheets)
• 1/2 cup melted butter (113g)
• 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
• 1 1/2 cups heavy cream, chilled (360g)
• 2 tbsp granulated sugar

Instructions

1. Step 1: Preheat the oven to 350°F (conventional). Line a 9×9″ square baking pan with two perpendicular sheets of parchment paper, making sure the paper extends above the edges for easy removal later.
2. Step 2: Grind the graham crackers into fine crumbs using a food processor. Mix the crumbs with melted butter until evenly combined.
3. Step 3: Press the crumb mixture firmly into the bottom of the prepared pan using the back of a spoon or a measuring cup to create an even crust.
4. Step 4: Bake the crust for 8–10 minutes, then reduce the oven temperature to 325°F.
5. Step 5: While the crust bakes, zest and juice the key limes.
6. Step 6: In a bowl, whisk together key lime zest, key lime juice, sweetened condensed milk, vanilla, and sour cream or yogurt until smooth. Start with 1/2 cup lime juice and 1 1/2 cans of sweetened condensed milk, adjusting to taste.
7. Step 7: Add the egg yolks to the mixture and whisk until fully combined.
8. Step 8: Pour the filling over the baked crust. Gently shake and tap the pan on the counter to remove air bubbles.
9. Step 9: Bake at 325°F for 17–18 minutes, until the edges look set but the center still jiggles slightly when the pan is shaken.
10. Step 10: Refrigerate the bars for at least 4 hours or overnight to fully set.
11. Step 11: Before serving, whip the chilled heavy cream with sugar until stiff peaks form, being careful not to overmix.
12. Step 12: Spread the whipped cream evenly over the chilled filling.
13. Step 13: Lift the bars out of the pan using the parchment paper and place them on a cutting board.
14. Step 14: Cut into squares with a sharp knife, serve, and enjoy!

Tips & Variations

• Use fresh key limes for the brightest flavor, but bottled key lime juice can work in a pinch.
• Substitute sour cream with Greek yogurt for a slightly tangier filling.
• Add a pinch of salt to the crust for a balanced flavor.
• For extra texture, sprinkle toasted coconut or crushed graham crackers on top before adding whipped cream.

Storage

Store the bars covered in the refrigerator for up to 3 days. Keep them cold to maintain the creamy texture. Reheat is not recommended as it may affect the consistency of the filling and whipped cream topping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular lime juice instead of key lime juice?

Yes, regular lime juice can be used as a substitute, but key limes provide a distinctive tartness that is characteristic of this dessert.

How do I prevent the crust from becoming soggy?

Baking the crust before adding the filling helps set it and prevents sogginess. Pressing the crust tightly and evenly also creates a firm base.

Best Key Lime Pie Bars Recipe

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★★★★★

4.8 from 58 reviews

• Author: Julian
• Total Time: 4 hours 45 minutes
• Yield: 10 servings 1x

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Description

These Best Key Lime Pie Bars feature a tangy and creamy key lime filling on a buttery graham cracker crust, topped with a luscious whipped cream topping. Perfectly balanced in sweetness and citrus zest, these bars are a refreshing dessert ideal for any occasion.

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Ingredients

Scale 1x2x3x

Crust

• 230g graham crackers (~16 full sheets)
• 1/2 cup melted butter (113g)

Filling

• 2 cans sweetened condensed milk (28oz total)
• 3/4 cup key lime juice (180g)
• 1 tbsp key lime zest (2–3 limes)
• 2 tsp vanilla extract
• 2/3 cup sour cream or yogurt (160g)
• 2 egg yolks

Topping

• 1 1/2 cups heavy cream, chilled (360g)
• 2 tbsp granulated sugar

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Instructions

1. Prepare the Pan and Preheat Oven: Preheat your oven to 350°F (conventional). Line a 9×9-inch square baking pan with two sheets of parchment paper placed perpendicularly, extending over the sides to facilitate easy removal of the bars once set.
2. Make the Crust: Grind the graham crackers into fine crumbs using a food processor. Mix the crumbs thoroughly with the melted butter until well combined.
3. Press and Bake Crust: Transfer the crumb mixture into the prepared pan and press down firmly and evenly using the back of a spoon or a measuring cup to form a solid crust layer. Bake for about 8-10 minutes.
4. Adjust Oven Temperature: After baking the crust, reduce the oven temperature to 325°F.
5. Prepare Key Limes: While the crust is baking, zest and juice 2-3 key limes to yield approximately 3/4 cup of juice and 1 tablespoon of zest.
6. Mix Filling Ingredients: In a mixing bowl, whisk together the key lime zest, key lime juice, sweetened condensed milk, vanilla extract, and sour cream or yogurt until smooth and combined. It is recommended to start by adding half the lime juice and 1 1/2 cans of condensed milk, taste, and adjust accordingly.
7. Add Egg Yolks: Whisk in the egg yolks until fully incorporated into the filling mixture.
8. Pour Filling over Crust: Transfer the filling to the baked crust in the pan. Gently shake and tap the pan on the counter to release any air bubbles in the filling.
9. Bake Filling: Bake the bars at 325°F for 17-18 minutes, or until the filling is set around the edges but still slightly wiggly in the center. It will fully set as it chills.
10. Chill Bars: Refrigerate the bars for at least 4 hours, preferably overnight, to allow the filling to fully set.
11. Prepare Whipped Cream Topping: Using a hand whisk or mixer, whip the chilled heavy cream with the granulated sugar until stiff peaks form. Avoid overmixing to prevent it from turning buttery.
12. Top Bars: Spread the whipped cream evenly over the chilled key lime filling inside the pan.
13. Remove Bars from Pan: Carefully lift the bars out by holding the parchment paper edges and transfer to a serving board.
14. Slice and Serve: Use a sharp knife to cut the bars into squares. Serve chilled and enjoy your fresh, zesty key lime pie bars!

Notes

• Use fresh key limes for the most authentic flavor; bottled lime juice will alter the taste.
• You can substitute sour cream with plain yogurt if desired.
• Make sure the heavy cream is well chilled before whipping for best results.
• Allowing the bars to chill overnight improves texture and flavor melding.
• Use parchment paper edges to neatly lift the entire block for easier slicing.
• Store leftovers covered in the refrigerator for up to 3 days.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: key lime pie bars, key lime dessert, graham cracker crust, creamy key lime filling, whipped cream topping, easy key lime recipe, tangy lime bars