Easy Key Lime Pie Bars Recipe

I’m sharing my Key Lime Pie Bars recipe that pairs a crisp graham base with an unexpectedly simple lime filling and hides a clever shortcut you’ll want to uncover.

I never expected a simple pan of Easy Key Lime Pie Bars to become the talk of my sons graduation, but they did. The tangy brightness of key lime juice cuts through a silky, sweet filling set atop a crunchy graham cracker crust, making every bite addictive and a little fancy for something so easy.

People kept asking what made them different, and I just smiled, cause the secret is simple and kinda cheeky. If you like lime desserts, try these, call them Key Lime Bars and watch faces light up.

Don’t be surprised if everyone asks for seconds.

Ingredients

• Graham cracker crumbs: crunchy, give fiber and carbs, make a buttery tart crust, kinda cozy.
• Granulated sugar: pure sweet carbs, boosts sweetness and texture, not much nutrition though.
• Unsalted butter: adds richness and fat, helps bind crust, adds slightly salty flavor.
• Sweetened condensed milk: ultra sweet, creamy, supplies sugar and fat, makes filling smooth.
• Egg yolks: give protein, thicken filling, make texture silky, they also add richness.
• Key lime juice: bright, tart citrus, gives acidity and zing, balances sweet filling.
• Lime zest: concentrated flavor oil, tiny bit goes a long way, fragrant and fresh.

Ingredient Quantities

• 1 1/2 cups graham cracker crumbs about 10 full sheets
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter melted
• 1 14 ounce can sweetened condensed milk
• 3 large egg yolks
• 1/2 cup key lime juice fresh if you can
• 1 tablespoon finely grated lime zest optional
• Powdered sugar for dusting optional
• Whipped cream or whipped topping for serving optional

How to Make this

1. Preheat oven to 350°F and line an 8×8 pan with foil or parchment leaving an overhang for easy removal, spray lightly so it wont stick.

2. Make the crust: stir together 1 1/2 cups graham cracker crumbs and 1/4 cup granulated sugar, then mix in 6 tablespoons melted unsalted butter until crumbs are evenly moistened. Press firmly into the bottom of the prepared pan using the bottom of a measuring cup for an even layer.

3. Blind bake the crust 8 to 10 minutes, or until it just starts to turn golden, then remove from oven and let it cool a few minutes while you make the filling.

4. Whisk the filling: in a bowl combine the entire 14 ounce can sweetened condensed milk, 3 large egg yolks, 1/2 cup key lime juice (about 8 to 10 key limes or 4 to 6 regular limes), and 1 tablespoon finely grated lime zest if using. Mix until smooth but dont whip air into it.

5. Pour the filling over the warm crust and smooth the top with a spatula.

6. Bake 12 to 15 minutes, just until the edges are set and the center still has a slight jiggle. Dont overbake or the filling will crack and get rubbery.

7. Cool to room temperature on a wire rack about 30 minutes, then refrigerate at least 2 hours or overnight so the bars firm up and slice cleanly.

8. Use the foil or parchment overhang to lift the slab from the pan, then cut into squares. For neat slices dip a sharp knife in hot water and wipe it between cuts.

9. Dust with powdered sugar if you like and serve with whipped cream or whipped topping optional.

10. Store leftovers covered in the fridge up to 3 days, or wrap tightly and freeze for longer.

Equipment Needed

1. 8×8 inch baking pan, lined with foil or parchment leaving an overhang so you can lift the bars out easy
2. Foil or parchment plus nonstick spray (spray the liner so it wont stick)
3. Food processor or a zip top bag and rolling pin to crush graham crackers
4. Two mixing bowls, one for crust one for filling
5. Measuring cups and spoons (measure accurately for best results)
6. Whisk for the filling
7. Rubber spatula and a flat bottomed measuring cup to press the crust firmly and smooth the filling
8. Oven mitts and a wire rack for cooling
9. Sharp knife, a bowl of hot water and a clean towel to wipe the knife between cuts for neat slices

FAQ

Easy Key Lime Pie Bars Recipe Substitutions and Variations

• Graham cracker crumbs: use crushed digestive biscuits or vanilla wafers, same amount (1 1/2 cups). For gluten free you can use almond flour plus a tablespoon more butter to help it stick.
• Unsalted butter: swap for melted coconut oil, same amount, if you’re dairy free. Or just use regular salted butter, but skip any extra salt in the recipe.
• Sweetened condensed milk: use a canned coconut condensed milk 1:1 for a dairy free version. Or make your own by simmering a 14 ounce can of evaporated milk with 1 to 1 1 4 cups sugar until thick, then cool, it’ll work.
• Key lime juice: regular Persian lime juice works fine in the same amount, or bottled lime juice if you’re in a rush. Lemon juice is okay too, just expect a slightly different, brighter taste.

Pro Tips

1) Press the crust really firmly with the bottom of a measuring cup so it holds together when you slice. If it still seems loose after blind baking, give it another 2 or 3 minutes in the oven, not too long though or itll get too brown.

2) Let the egg yolks and condensed milk come to room temp before you mix, it blends way smoother and you wont accidentally whip air into the filling. If you see tiny lumps or stray bits of zest, pour the mix through a fine mesh strainer for a silky texture.

3) Dont overbake. Pull the bars when the edges are set and the center still has a slight jiggle. Overbaking makes the filling rubbery and more likely to crack. If the top or edges start browning too fast, loosely cover the pan with foil.

4) Chill thoroughly, preferably overnight, for the cleanest slices. For neat cuts, dip a sharp knife in hot water, wipe it dry between cuts, and dust with powdered sugar right before serving so it stays fresh-looking. Store wrapped in the fridge or freeze tightly for longer storage.