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    Home » Desserts » Key Lime Pie Bars

    Key Lime Pie Bars

    Published: May 27, 2021 · Modified: May 28, 2021 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Key lime pie bars are an easy dessert consisting of a simple graham cracker crust with a sweet key lime cream cheese filling.

    Piece of key lime pie bars topped with whipped cream and lime zest

    Key lime pie bars are a delicious alternative to traditional Key lime pie. It takes just 9 ingredients and about 15 minutes of hands-on prep time to make them.

    The bars have a simple homemade graham cracker crust and a sweet/tart creamy filling. The bars have a good bit of citrus flavor and just enough tartness to make them a refreshing warm-weather dessert.

    I've included step-by-step photos, ingredient tips and substitutions, and plenty of other information to help you make this delicious dessert!

    How to make key lime pie bars

    Side by side photos of graham cracker crumbs in a mixing bowl and graham cracker crumb crust in a baking dish.

    To make the crust: Add the graham cracker crumbs, brown sugar, and butter to a medium mixing bowl. Stir to combine.

    Pour the crumb mixture into the prepared pan. Press the crumbs to form a firm, even layer in the bottom of the pan.

    I start by patting the crust down and into place with a rubber or silicone spatula. Once it's in place, I use the bottom of a measuring cup to pack the crust down. 

    Bake the crust for about 10 minutes, or until the edges are just beginning to turn light golden brown.

    While the crust is baking prepare the filling.

    Side by side photos of cream cheese in a glass mixing bowl and cream cheese and a cream cheese mixture in a glass mixing bowl.

    To make the filling: Add the cream cheese to a large bowl. Beat the cream cheese until it's smooth and well-beaten.

    Add the sweetened condensed milk and mix on until well-combined.

    Side by side photos of key lime pie bar batter in a mixing bowl and the baked bars in a pan.

    Stir in the eggs until well-combined, scraping down the bowl as-needed. Add the lime juice, lime zest, and vanilla extract. Mix in until combined.

    When the crust has finished baking, pour the filling over the hot crust. Return to the oven.

    Bake for 18-25 minutes, or until the filling is set. You don't want the filling to brown.

    Remove from the oven, and place on a wire cooling rack. Let cool to room temperature.

    Once at room temperature, chill for at least 2 hours before serving. Cut into bars to serve.

    Overhead photo of key lime pie bars on white plate.

    Ingredient tips and substitutions

    • Graham cracker crumbs: Prepared graham cracker crumbs (from a box) work well in this crust. If you'd like to make your own crumbs, you'll need about 9-10 full sheets of regular graham crackers. 
    • Brown sugar: Light or dark brown sugar will work. I don't firmly press the brown sugar, but you can if you want a sweeter crust. 
    • Butter: I use salted butter. If you use unsalted butter, add ¼ teaspoon of salt to the crumb mixture.
    • Cream cheese: I use full-fat cream cheese in this recipe.
    • Sweetened condensed milk: I've only used full-fat sweetened condensed milk in this recipe. 
    • Key lime juice: Feel free to use fresh or a good-quality bottled Key lime juice. If you use bottled Key lime juice, you will still need a lime for zest. If you can't find Key limes, Persian limes (usually sold as "limes") can be used as a substitute. I don't recommend using bottled lime juice. 
    Key lime pie bar next to a fork with a bite of pie on it.

    Limes vs Key limes

    What's the difference between Key limes and Persian limes?

    Key limes are smaller, a bit less tart, and are lighter green or yellow in color. They don't keep well and should be kept at room temperature.
    Persian limes (or "limes") are larger, green in color, and are slightly tarter than Key limes. They keep better than Key limes and should keep for up to 3-4 week in the fridge.

    Can I use limes in place of Key limes?

    You can! Persian limes, or "limes" as they're usually known, work well in place of Key limes.

    Can I use Key lime juice in place of Key limes?

    You can! A good-quality Key lime juice makes a stand-in for fresh Key lime juice.

    Why use Key limes?

    Key limes are slightly less tart than Persian limes, and Key limes also have a slightly floral note to their juice. So foods made with Key limes have a slightly different flavor than foods made with Persian limes.

    Key lime pie bar next to a partially zested lime.

    Serving suggestions

    I serve the bars topped with a dollop of homemade whipped cream and a bit of fresh lime zest on top. You could also serve the bars topped with a twist of lime

    Make-ahead directions

    Key lime bars keep well in the fridge. To make ahead, simply follow the recipe as-written.

    Chill until ready to serve. I recommend waiting until ready to serve to top with whipped cream or other desired toppings.

    Storage

    The bars should be stored, covered, in the fridge. The bars will keep for about 4-5 days when properly stored in the fridge.

    More summer pie recipes!

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      No Bake Apple Pie Parfaits
    • Piece of no bake key lime pie on a white plate
      No Bake Key Lime Pie

    If you’ve tried this Key lime pie bar recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who've made my recipes!

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    Square photo of key lime pie bar on a white plate.

    Key Lime Pie Bars

    It takes just 9 ingredients and 15 minutes of hands-on prep to make these delicious, sweet/tart Key Lime Pie Bars.
    5 from 3 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 28 minutes
    Chilling: 2 hours
    Total Time: 2 hours 43 minutes
    Servings: 12 servings
    Calories: 248kcal
    Author: Kate @ I Heart Eating

    Equipment

    • Mixer
    • 8x8 metal pan

    Ingredients

    Graham Cracker Crust

    • 1 ½ cups graham cracker crumbs
    • â…“ cup brown sugar
    • 5 tablespoons butter melted

    Key Lime Pie Filling

    • 4 ounces cream cheese at room temperature
    • 14 ounces sweetened condensed milk
    • 2 large eggs
    • 1 tablespoon lime zest
    • ½ cup Key lime juice
    • ¼ teaspoon vanilla extract
    US Customary - Metric

    Instructions

    • Preheat oven to 350F. Line an 8x8-inch metal baking pan with parchment paper. Set aside.
    • To make the crust: Add the graham cracker crumbs, brown sugar, and butter to a medium mixing bowl.
    • Stir to combine.
    • Pour the crumb mixture into the prepared pan.
    • Press the crumbs to form a firm, even layer in the bottom of the pan. See the note below for tips.
    • Bake the crust for about 10 minutes, or until the edges are just beginning to turn light golden brown.
    • While the crust is baking prepare the filling.
    • To make the filling: Add the cream cheese to a large bowl.
    • Beat the cream cheese until it's smooth and well-beaten.
    • Add the sweetened condensed milk and mix on until well-combined.
    • Stir in the eggs until well-combined, scraping down the bowl as-needed.
    • Add the lime juice, lime zest, and vanilla extract. Mix in until combined.
    • When the crust has finished baking, pour the filling over the hot crust.
    • Return to the oven.
    • Bake for 18-25 minutes, or until the filling is set. You don't want the filling to brown.
    • Remove from the oven, and place on a wire cooling rack.
    • Let cool to room temperature.
    • Once at room temperature, chill for at least 2 hours before serving.
    • Cut into bars to serve.
    • Store, covered, in the refrigerator.

    Notes

    • Graham cracker crumbs: Prepared graham cracker crumbs (from a box) work well in this crust. If you'd like to make your own crumbs, you'll need about 9-10 full sheets of regular graham crackers. 
    • Brown sugar: Light or dark brown sugar will work. I don't firmly press the brown sugar, but you can if you want a sweeter crust. 
    • Butter: I use salted butter. If you use unsalted butter, add ¼ teaspoon of salt to the crumb mixture.
    • Cream cheese: I use full-fat cream cheese in this recipe.
    • Sweetened condensed milk: I've only used full-fat sweetened condensed milk in this recipe. 
    • Key lime juice: Feel free to use fresh or a good-quality bottled Key lime juice. If you use bottled Key lime juice, you will still need a lime for zest. If you can't find Key limes, Persian limes (usually sold as "limes") can be used as a substitute. I don't recommend using bottled lime juice. 
    • Pressing the crust: I start by patting the crust down and into place with a rubber or silicone spatula. Once it's in place, I use the bottom of a measuring cup to pack the crust down. 
    • Nutrition values are estimates. 

    Nutrition

    Serving: 1serving | Calories: 248kcal | Carbohydrates: 34g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 210mg | Potassium: 197mg | Fiber: 1g | Sugar: 27g | Vitamin A: 331IU | Vitamin C: 4mg | Calcium: 128mg | Iron: 1mg
    Tried this recipe? Rate it below. Mention @i_heart_eating on Instagram & tag #ihearteating!
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    About Kate

    Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

    Reader Interactions

    Comments

    1. Sarah

      June 11, 2021 at 9:11 am

      5 stars
      Made these for my hubby. He loves key lime. He said they were the best key lime bars he's ever had. Winning! LOL

      Reply
      • Kate

        June 11, 2021 at 9:21 am

        Yay! That's awesome!

        Reply
    2. Linda

      June 04, 2021 at 9:47 am

      5 stars
      Love that sweet/tart flavor. Had to use limes as I had no access to key limes, however we couldn't tell a difference. Great taste!

      Reply
      • Kate

        June 04, 2021 at 1:50 pm

        Thanks! I'm glad that the limes worked well for you!

        Reply

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