Introduction

These best Key Lime Pie Bars combine a buttery graham cracker crust with a tangy, creamy lime filling, topped with light whipped cream. They’re an easy, refreshing dessert perfect for any occasion.

The image shows a close-up view of a slice of key lime pie with three visible layers: a crumbly golden-brown crust at the bottom, a smooth pale yellow lime filling in the middle, and a thick white whipped topping sprinkled lightly with bits of green lime zest on top. The pie slice rests on brown parchment paper with blurred lime slices in the foreground, and the background has a white marbled texture. The slice looks fresh and cleanly cut, highlighting the distinct layers and texture contrasts. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat the oven to 350°F (conventional) and line a 9×9″ square baking pan with two perpendicular sheets of parchment paper, leaving the paper extending above the edges for easy removal later.
Step 2: Grind the graham crackers into fine crumbs using a food processor. Mix the crumbs with the melted butter until evenly combined.
Step 3: Press the crumb mixture into the bottom of the prepared pan using the back of a spoon or measuring cup to form a compact crust.
Step 4: Bake the crust for 8–10 minutes, then reduce the oven temperature to 325°F.
Step 5: While the crust bakes, zest and juice the key limes.
Step 6: In a bowl, whisk together the key lime zest, key lime juice, sweetened condensed milk, vanilla, and sour cream (or yogurt). Start with 1/2 cup lime juice and 1 1/2 cans of condensed milk, then taste and adjust as needed.
Step 7: Add the egg yolks to the mixture and whisk until fully combined.
Step 8: Pour the filling over the baked crust in the pan, then gently shake and tap the pan on the counter to release any air bubbles.
Step 9: Bake at 325°F for 17–18 minutes, until the filling is set around the edges but still jiggles slightly in the center.
Step 10: Refrigerate the bars for at least 4 hours, preferably overnight, until fully set.
Step 11: To make the whipped cream topping, whisk the chilled heavy cream and sugar until stiff peaks form, being careful not to overmix.
Step 12: Spread the whipped cream evenly over the chilled filling.
Step 13: Lift the bars out of the pan using the parchment paper overhang and transfer to a serving board.
Step 14: Cut into squares with a sharp knife, serve, and enjoy your refreshing Key Lime Pie Bars!

Tips & Variations

Use Greek yogurt in place of sour cream for a tangier, thicker filling.
Add extra lime zest on top of the whipped cream for an added burst of citrus aroma.
Gently toast the graham cracker crumbs before mixing with butter to deepen the crust’s flavor.

Storage

Store the bars covered in the refrigerator for up to 3 days. Keep them chilled until serving for best texture. Leftovers can be reheated slightly at room temperature, but they are best enjoyed cold.

How to Serve

A square dessert with three visible layers is placed on a white plate with scalloped edges, sitting on a white marble surface. The bottom layer is a thick, crumbly crust in light brown color. The middle layer is creamy and off-white, smooth in texture. The top layer is white, fluffy, with small black specks, decorated with two thin lime wedges and a sprinkle of black seeds. A woman's hand holds a fork near the dessert at the left side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular limes instead of key limes?

Yes, regular limes can be used if key limes are unavailable. The flavor will be slightly less aromatic but still delicious.

How do I prevent the crust from becoming soggy?

Baking the crust before adding the filling creates a barrier that helps prevent sogginess, ensuring a crisp texture.