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These key lime pie bars have a buttery graham cracker crust and a smooth and creamy lime filling that make for an irresistible treat!
I love key lime pie – that sweet-tart filling gets me every time! These key lime pie bars are a more portable version of the classic dessert that are just as delicious as the original. The crust for these bars is a simple mixture of graham cracker crumbs, sugar and butter. The crust is baked to golden brown perfection and then topped with a layer of ultra creamy key lime pie filling.
Key limes are very small limes that are often sold in bags at the grocery store. You can also buy bottled key lime juice if you can’t find fresh key limes. And if all else fails, use regular old limes from the grocery store and you’ll still end up with an amazing end result.
and melted butter.
then beat until smooth.
and lime zest.
These bars need to chill in the refrigerator for at least four hours before serving, so plan accordingly. I often make these bars a few days before I have company over, and that way they’re ready to go when my guests arrive!
I top these key lime pie bars with a rosette of whipped cream which I pipe onto the bars with an open star tip. You can pipe the whipped cream on, or simply add a dollop with a spoon. If you’re pressed for time, you can use whipped topping, and I have even been known to top these bars with a fluffy meringue for special occasions.
I typically store these bars in the refrigerator until I’m ready to serve them, especially on a hot day. If you’re planning to make this recipe a few days in advance. you can simply add the whipped cream topping right before you pan to serve the bars.
These bars have all the complex flavors of key lime pie, and make for a refreshing sweet finish to any meal!
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Key Lime Pie Bars
Ingredients
Crust
- 1 cup graham cracker crumbs, about 8 crackers
- ¼ cup granulated sugar
- 4 tablespoons salted butter, melted
Key Lime Filling
- 4 egg yolks
- 1 tablespoon key lime zest
- â…” cup key lime juice
- 1 14-ounce can sweetened condensed milk
- ¼ cup granulated sugar
Whipped Cream
- 1 cup heavy cream, chilled
- ¼ cup powdered sugar
- lime zest, for garnish
Instructions
Crust
- Preheat the oven to 350 degrees Fahrenheit. Line an 8×8 pan with parchment paper and coat with non-stick cooking spray.
- Place the graham cracker crumbs, sugar, and butter in a bowl and mix until well combined.
- Firmly press the graham cracker mixture into an even layer in the bottom of the pan.
- Bake the crust for 10 minutes.
Key Lime Filling
- Beat the egg yolks with an electric hand mixer until smooth and creamy, 2-3 minutes. Slowly pour in the condensed milk, continuing to beat the mixture.
- Add the lime juice, lime zest and sugar, then beat until completely smooth.
- Pour the filling over the crust.
- Bake for 15 minutes or until filling is just set.
- Cool the bars completely then refrigerate for at least 4 hours or up to 3 days.
Whipped Cream
- Place the heavy cream in a bowl and beat with a mixture until stiff peaks form. Fold in the sugar.
- Before serving, spread the whipped cream on top of the chilled bars.
- Cut the bars into 9 equal pieces and garnish with lime zest and wedges.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
For the crust on the Key Lime Bars, do you use salted or unsalted butter? Thanks
I prefer unsalted butter but either will work well.
Can I use butter instead of cooking spray to oil the pan??
I like my filling more on the tart side so I left out the sugar. It tasted great. The sweet condensed milk was enough for me. Love this recipe.
Is it really 114oz of condensed milk (14 cups)?
It is 14oz of condensed milk. Hope that helps. I apologize for the inconvenience. I will change that for the future! Thanks so much! XOXO