These Key Lime Pie Bars strike the perfect balance between creamy, tangy, and sweet with a sky-high filling that’s irresistibly luscious. The graham cracker crust offers the ideal crunch to contrast every bite.
Bright, citrusy notes from real Key lime juice make these bars taste like sunshine, while the cloud-like whipped cream topping adds just the right touch of indulgence.
The Star Players in These Key Lime Pie Bars
- Graham cracker crumbs – These create the base, adding a toasted, buttery crunch that complements the zesty filling.
- Sweetened condensed milk – Essential for a smooth, rich filling with just the right sweetness to balance the tart citrus.
- Egg yolks – They thicken the filling while adding a luxurious, custard-like texture.
- Key lime juice – The star ingredient that brings the iconic tang, brighter and more aromatic than standard lime juice.
- Lime zest – Infuses the filling with fragrant oils, enhancing the lime flavor without overpowering.
- Heavy cream – Whipped into peaks to crown the bars with a soft, sweet finish that cools the citrus kick.
Making Magic: How to Craft These Key Lime Pie Bars
Start by mixing graham cracker crumbs, brown sugar, and melted butter into a sandy crust and baking it until golden. Cool completely to lock in that firm base.
Whisk sweetened condensed milk, egg yolks, Key lime juice, and zest to create a silky filling. Pour it over the cooled crust and bake until just set and slightly jiggly in the center.
Once the bars cool fully, whip heavy cream with sugar and vanilla until stiff peaks form. Spread this cloud-like topping generously over the bars and chill them for at least two hours to set.
Use foil to lift and slice clean, picture-perfect squares of creamy citrus bliss.
Bright Ideas & Tangy Twists
For an even punchier citrus experience, add a bit more lime zest to the whipped cream topping. A graham-pecan crust twist can also add nutty depth.
Want a tropical variation? Sub a portion of the lime juice with passionfruit or pineapple juice for a fruity fusion that’s still tart but with an exotic spin.
If you’re craving more texture, consider a sprinkle of toasted coconut on top before serving—it adds crunch and island vibes.
Sweet Storage: Keeping Your Key Lime Pie Bars Fresh
Store any leftover bars covered in the refrigerator for up to three days. For the cleanest cuts, slice them while cold, then let them sit for a few minutes at room temp before serving.
If you want to freeze them, skip the whipped topping, wrap the bars tightly, and freeze for up to a month. Add the topping after thawing for best results.
Key Lime Pie Bars
Ingredients
For the crust:
- 2 tablespoons unsalted butter melted
- 1 cup graham cracker crumbs approximately 8 full crackers, finely ground
- ¼ cup light brown sugar
For the filling:
- 6 egg yolks
- 1 cup key lime juice
- 1 tablespoon freshly grated lime zest
- 1¾ cups sweetened condensed milk approximately 1½ cans or 21 ounces
For the topping:
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- Lime zest for garnish (optional)
- 1 tablespoon granulated sugar
Instructions
- Preheat the oven to 300°F. Prepare an 8×8-inch square baking dish by lining it with foil.
- In a small mixing bowl, combine the graham cracker crumbs with the brown sugar and melted butter, stirring until the mixture resembles damp sand. Press the mixture evenly into the base of the prepared pan. Bake for 12 to 15 minutes until lightly golden and firm. Let the crust cool thoroughly.
- In a separate bowl, whisk the sweetened condensed milk with the egg yolks, lime juice, and lime zest until the mixture is smooth and unified. Carefully pour the filling over the cooled crust, spreading evenly.
- Return the pan to the oven and bake for 30 to 40 minutes, or until the center is just set with a slight jiggle. Transfer to a wire rack and allow the bars to cool completely, about 2 hours.
- To prepare the topping, beat the heavy cream with the sugar and vanilla extract using an electric mixer on medium-high speed until stiff peaks form. Spread the whipped topping smoothly over the cooled bars. Garnish with lime zest if desired. Cover and chill for a minimum of 2 hours prior to serving. Use the foil lining to lift the bars out for slicing.
- Bars can be stored in the refrigerator, covered, for up to three days.
