Dessert

Best Key Lime Pie Bars Recipe

Byreem everly February 9, 2026February 9, 2026

Introduction

These Key Lime Pie Bars are a tangy, creamy treat that’s quick to prepare and sure to impress. With a buttery graham cracker crust and a luscious lime filling topped with whipped cream, they capture all the bright flavors of classic key lime pie in convenient bar form.

A square piece of key lime pie sits on a white plate with a scalloped edge, showing three main layers: the bottom is a crumbly brown crust, the middle is a smooth pale yellow filling, and the top is a thick, fluffy white cream layer sprinkled with green lime zest. A thin slice of lime rests on top of the cream. A gold spoon with a bite of pie is placed on the plate near the pie. In the background, two more pieces of pie and several lime slices lie on a surface with a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

230g graham crackers (~16 full sheets)
½ cup melted butter (113g)
2 cans sweetened condensed milk (28oz)
¾ cup key lime juice (180g)
1 tbsp key lime zest (2-3 limes)
2 tsp vanilla
⅔ cup sour cream or yogurt (160g)
2 egg yolks
1 ½ cups heavy cream, chilled (360g)
2 tbsp granulated sugar

Instructions

Step 1: Preheat the oven to 350°F (conventional). Line a 9×9″ square baking pan with two perpendicular sheets of parchment paper, making sure the paper extends above the pan edges for easy removal.
Step 2: Grind the graham crackers into fine crumbs using a food processor. Combine the crumbs with the melted butter.
Step 3: Press the crumb mixture firmly into the bottom of the prepared pan using the back of a spoon or measuring cup to form the 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 until well combined. Start with ½ cup lime juice and 1½ cans sweetened condensed milk, tasting and adjusting as desired.
Step 7: Add the egg yolks and whisk until fully incorporated.
Step 8: Pour the filling over the baked crust and gently shake or tap the pan to remove air bubbles.
Step 9: Bake for 17–18 minutes at 325°F, until the edges are set and the center slightly jiggles when shaken. The filling will firm up more as it chills.
Step 10: Refrigerate the bars for at least 4 hours or overnight to set completely.
Step 11: Whisk the chilled heavy cream with the 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 edges, place on a cutting board, and slice into squares.
Step 14: Serve and enjoy your refreshing Key Lime Pie Bars!

Tips & Variations

Use fresh key limes if possible for the most authentic flavor; regular limes work in a pinch.
For a lighter option, substitute Greek yogurt for the sour cream.
Add a sprinkle of lime zest on top of the whipped cream before serving for extra zing.
Make sure the heavy cream is very cold to achieve better whipped cream volume.

Storage

Store the bars covered in the refrigerator for up to 3 days. For best texture, avoid freezing as the crust may become soggy. To serve, let the bars sit at room temperature for 10 minutes for a softer bite or enjoy chilled straight from the fridge.

How to Serve

A square slice of layered key lime pie sits on a white plate with gently scalloped edges. The bottom layer is a thick, crumbly, light brown crust, topped by a smooth, creamy pale yellow lime filling. Above this is a fluffy white whipped cream layer, decorated with small green lime zest pieces and a thin lime wedge placed on top. A gold spoon with a bit of the pie on it rests on the plate, and a cut lime is in the blurred foreground on a white marbled surface. In the background, more pie slices and lime slices blur softly. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular lime juice instead of key lime juice?

Yes, regular lime juice can be used as a substitute, though the flavor will be less tart and slightly different from traditional key lime pie.

How do I know when the filling is done baking?

The filling should look set around the edges but still gently jiggle in the center when you shake the pan. It will firm up more as it chills, so avoid overbaking.