Key Lime Pie Bars
Tangy, creamy bars featuring a buttery graham cracker crust and a smooth key lime custard filling—perfect as a portable version of the classic pie.
Equipment
- 9-inch square baking pan
- Parchment Paper
- Mixing Bowls
- Electric mixer or whisk
- Cooling rack
Ingredients
Crust
- 12 full-sheet graham crackers to make ~1½ cups crumbs
- ¼ cup granulated sugar
- 6 Tbsp butter melted
Filling
- 4 oz cream cheese full-fat, softened
- 4 egg yolks from 4 large eggs
- 14 oz sweetened condensed milk
- ½ cup key lime juice fresh or bottled
- 2 tsp lime zest
Instructions
- Preheat oven to 350 °F (177 °C). Line a 9-inch square baking pan with parchment, letting it overhang the edges.
- Make the crust: grind graham crackers into fine crumbs, mix with sugar, then stir in melted butter until combined.
- Press the crust mixture firmly into the bottom of the prepared pan. Bake for about 10 minutes, until slightly golden. Remove and let cool a little.
- Make the filling: beat the softened cream cheese until smooth. Add egg yolks one at a time, mixing well between additions.
- Stir in sweetened condensed milk, key lime juice, and lime zest until mixture is smooth and fully combined.
- Pour the filling over the warm crust, spreading gently and evenly.
- Bake for about 18–20 minutes, or until the edges are set but the center still jiggles slightly.
- Remove from oven and let cool at room temperature for ~30 minutes. Then transfer to refrigerator and chill for at least 2–3 hours (or until fully set).
- Use the parchment overhang to lift the bars from the pan. Cut into squares and serve. Optionally garnish with whipped cream and extra lime zest.
Notes
Don’t skip chilling — cutting too early can cause the bars to fall apart. Key limes are more aromatic and acidic than regular limes, but bottled juice works in a pinch. Store bars refrigerated in an airtight container for up to 5 days.