Description

These refreshing Key Lime Pie Bars feature a buttery graham cracker crust topped with a tangy and creamy key lime filling. Finished with a fluffy whipped cream topping and a hint of lime zest, these bars are a perfect blend of sweet and tart that’s ideal for any occasion. Easy to prepare and chilled to set, they offer all the delicious flavors of classic key lime pie in convenient handheld portions.

Ingredients

Scale

For the Crust

1 cup graham cracker crumbs (about 8 full crackers, finely crushed)
¼ cup light brown sugar
2 tablespoons unsalted butter, melted

For the Filling

1 ¾ cups sweetened condensed milk (about 1 ½ cans or 21 ounces)
6 egg yolks
1 cup key lime juice
1 tablespoon fresh lime zest

For the Topping

1 cup heavy cream
1 tablespoon granulated sugar
1 teaspoon vanilla extract
Lime zest for garnish (optional)

Instructions

Prepare the Crust: Preheat your oven to 300°F (150°C). Line an 8x8x2-inch square baking pan with foil for easy removal later. In a small bowl, combine the graham cracker crumbs, light brown sugar, and melted butter. Stir until the mixture resembles wet sand. Press this evenly and gently into the bottom of the prepared pan. Bake for 12 to 15 minutes or until the crust turns golden brown and is set. Remove from oven and allow to cool completely.
Make the Filling: In a medium mixing bowl, whisk together sweetened condensed milk, egg yolks, key lime juice, and 1 tablespoon of fresh lime zest until the mixture is smooth and well combined. Pour this filling evenly over the cooled crust, spreading gently to cover the surface.
Bake the Filling: Return the pan to the oven and bake at 300°F for 30 to 40 minutes. The filling should still be slightly jiggly but the center will be just set when done. Once baked, transfer the pan to a cooling rack and let it cool completely for about 2 hours.
Prepare the Whipped Cream Topping: In a medium bowl, use an electric hand mixer to beat the heavy cream, granulated sugar, and vanilla extract on medium-high speed until stiff peaks form. This will give the topping a light and fluffy texture.
Assemble and Chill: Spread the whipped cream evenly over the fully cooled key lime filling. Sprinkle with additional lime zest if desired for garnish. Cover the pan and refrigerate the bars for at least 2 hours to allow the flavors to meld and the bars to firm up.
Serve and Store: Use the foil edges to lift the bars out of the pan. Slice into squares and serve chilled. Store any leftovers covered in the refrigerator for up to 3 days to maintain freshness.

Notes

Use fresh key lime juice for the most authentic and vibrant flavor.
Ensure the crust is completely cooled before adding the filling to prevent melting or mixing.
Do not overbake the filling; it should remain slightly jiggly to achieve a smooth and creamy texture.
The whipped cream topping can be prepared just before serving to keep it fresh and fluffy.
Bars keep well refrigerated for up to 3 days; for best taste, consume within this timeframe.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Key Lime Pie Bars, key lime dessert, graham cracker crust, creamy lime bars, summer dessert, no-bake pie bars, easy lime bars