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A close-up of a delicious square key lime pie bar topped with whipped cream and golden crumbles, with more key lime pie bars blurred in the background.
Reda

Zesty Key Lime Pie Bars with Graham Cracker Crust

These delightful key lime pie bars feature a buttery graham cracker crust topped with a tangy, sweet, and incredibly smooth key lime filling. A perfect, refreshing dessert for any occasion.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 16 pieces
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

For the Graham Cracker Crust
  • 1 1/2 cups graham cracker crumbs (about 10-12 full sheets)
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter melted
For the Key Lime Filling
  • 1 can sweetened condensed milk (14 ounce)
  • 1/2 cup key lime juice freshly squeezed preferred
  • 2 large egg yolks
  • 1 tbsp key lime zest
Optional Garnish
  • as needed Whipped cream
  • as needed Key lime zest or thin lime slices

Equipment

  • 9x13-inch Baking Pan
  • Parchment Paper
  • Mixing Bowls
  • Whisk
  • Zester
  • Citrus Juicer

Method
 

Prepare the Crust
  1. Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides for easy lifting.
  2. In a medium bowl, combine the graham cracker crumbs and granulated sugar.
  3. Pour in the melted butter and mix until the crumbs are thoroughly moistened and resemble wet sand.
  4. Press the mixture evenly into the bottom of the prepared baking pan. Use the bottom of a glass or a flat measuring cup to compact it firmly.
  5. Bake for 8-10 minutes, until lightly golden. Remove from oven and let cool slightly while you prepare the filling.
Prepare the Key Lime Filling
  1. In a large bowl, whisk together the sweetened condensed milk, key lime juice, egg yolks, and key lime zest until well combined and smooth. The mixture will thicken slightly as you whisk.
Assemble and Bake the Bars
  1. Pour the key lime filling evenly over the warm graham cracker crust.
  2. Return the pan to the oven and bake for 15-18 minutes, or until the filling is just set around the edges but still slightly wobbly in the center. Avoid overbaking.
  3. Remove from oven and let cool completely on a wire rack.
Chill and Serve
  1. Once cooled, transfer the pan to the refrigerator and chill for at least 2-4 hours, or preferably overnight, until thoroughly firm.
  2. Using the parchment paper overhang, lift the chilled slab of key lime bars out of the pan.
  3. Cut into 16 even squares (4x4 rows) using a sharp knife, wiping the knife clean between cuts for a cleaner edge.
  4. Garnish with whipped cream and extra key lime zest or a thin lime slice before serving, if desired.

Notes

Freshly squeezed key lime juice makes a significant difference in flavor compared to bottled juice. Regular lime juice can be used as a substitute, but the flavor will be slightly different. Store leftover key lime pie bars in an airtight container in the refrigerator for up to 3-4 days. For clean cuts, ensure the bars are thoroughly chilled. You can briefly dip your knife in hot water and wipe it dry between cuts.