These Key Lime Pie Bars are a burst of sunshine in every bite, combining zesty lime with a creamy, velvety filling. The buttery graham cracker crust adds a perfect crunch, creating a delightful contrast of textures. Ready in just 30 minutes, they’re an effortless treat that feels indulgent yet refreshing. Each square is a balance of tangy and sweet, making them irresistible for any occasion.
Packed with bright citrus flavor and a hint of richness, these bars are as satisfying as they are simple. At only 92 calories per serving, they’re a guilt-free way to enjoy dessert. Whether you’re hosting a gathering or treating yourself, these bars promise to bring a smile with their vibrant taste and smooth finish. Perfect for lime lovers and dessert enthusiasts alike!
Ingredients for Key Lime Pie Bars
- Graham Cracker Crust:
- 1 ½ cups (170 g) graham cracker crumbs
- 2 Tablespoons sugar
- 1 Tablespoon brown sugar (firmly packed)
- 6 Tablespoons (85 g) butter (melted)
- Key Lime Pie Bar Filling:
- 2 cans (14 oz each, 795 g total) sweetened condensed milk
- ⅓ cup (75 g) sour cream
- 2 teaspoons lime zest (optional, for extra flavor)
- ⅔ cup (150 ml) key lime juice (freshly squeezed or bottled)
- Homemade whipped cream (for topping, optional; use ½ batch from linked recipe)
Step-by-Step Instructions
- Prepare the Graham Cracker Crust:
- Preheat your oven to 350°F (175°C). Line a 9×9″ (23x23cm) baking pan with foil and set aside.
- In a large bowl, combine graham cracker crumbs, sugar, and brown sugar.
- Add melted butter and stir until the mixture is well combined.
- Press the mixture evenly and firmly into the bottom and up the sides of the prepared pan.
- Bake for 7-8 minutes, then let it cool slightly while you prepare the filling.
- Make the Key Lime Filling:
- In a large bowl, whisk together sweetened condensed milk, sour cream, and lime zest (if using) until smooth.
- Gradually whisk in the key lime juice until the mixture is smooth and well combined.
- Pour the filling into the prepared crust and bake for 8-10 minutes, or until the filling is set (it should jiggle slightly when you shake the pan).
- Remove from the oven and let it cool to room temperature. Transfer to the refrigerator and chill for 4-6 hours before cutting.
- Top with homemade whipped cream (if desired) and serve. Enjoy!
Perfect Pairings: Topping and Serving Ideas
While these Key Lime Pie Bars are delicious on their own, adding a dollop of homemade whipped cream takes them to the next level. For a tropical twist, try garnishing with toasted coconut flakes or a sprinkle of lime zest. Serve chilled with a side of fresh berries for a refreshing contrast to the tangy lime flavor.
Storing and Serving Like a Pro
Store your Key Lime Pie Bars in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze them for up to 2 months—just wrap individual bars in plastic wrap and place them in a freezer-safe bag. Thaw in the fridge before serving for the best texture.
Quick Tips for Success
To save time, use pre-crushed graham cracker crumbs or pulse them in a food processor. If key limes are hard to find, regular lime juice works as a substitute, though the flavor will be slightly less intense. For a smoother filling, strain the lime juice to remove any pulp or seeds before mixing.
Customize Your Bars: Recipe Variations
For a nutty twist, add ½ cup of finely chopped macadamia nuts to the graham cracker crust. If you prefer a creamier texture, swap the sour cream for Greek yogurt. For a vegan version, use plant-based condensed milk and coconut oil instead of butter in the crust.
Essential Equipment You’ll Need
Make sure you have a 9×9-inch baking pan, parchment paper or foil for easy removal, and a whisk for the filling. A citrus zester or microplane is perfect for getting that fresh lime zest, and a fine-mesh strainer ensures your lime juice is smooth and pulp-free.
Key Lime Pie Bars
Ingredients
Graham Cracker Crust
- 1 ½ cups graham cracker crumbs (170 g)
- 2 Tablespoons sugar
- 1 Tablespoon brown sugar firmly packed
- 6 Tablespoons butter (85 g) melted
Key Lime Pie Bar Filling
- 2 14 oz cans sweetened condensed milk (795 g)
- ⅓ cup sour cream (75 g)
- 2 teaspoons lime zest optional
- ⅔ cup key lime juice (150 ml)
- homemade whipped cream for topping, optional. Click the link for the recipe, you will only need ½ batch.
Instructions
- Preheat oven to 350F (175C) and line a 9×9″ (23x23cm) baking pan with foil. Set aside.
- Combine graham cracker crumbs, sugar, and brown sugar in a large bowl. 1 ½ cups (170 g) graham cracker crumbs, 2 Tablespoons sugar, 1 Tablespoon brown sugar
- Add melted butter and stir well.6 Tablespoons (85 g) butter
- Press evenly and firmly into the bottom and up the sides of prepared pan.
- Bake on 350F (175C) for 7-8 minutes. Allow to cool slightly while you prepare your key lime filling.
- In a large bowl, whisk together sweetened condensed milk, sour cream, and lime zest (if using) until mixture is smooth.2 14 oz cans (795 g) sweetened condensed milk, ⅓ cup (75 g) sour cream, 2 teaspoons lime zest
- Gradually whisk in key lime juice until mixture is smooth. ⅔ cup (150 ml) key lime juice
- Pour into prepared pie crust and bake for 8-10 minutes, until mixture is set if you jiggle the pan. Remove from oven and allow to cool to room temperature, then transfer to refrigerator and allow to chill 4-6 hours before cutting.
- Top with whipped cream, if desired, and serve.homemade whipped cream