These delicious Key Lime Pie Bars include a three-ingredient graham cracker crust with the easiest key lime pie filling. They’re easy to make, transport and serve at parties and potlucks.
Looking for more great ideas? Don’t miss our Perfect Lemon Bars, Pecan Pie Bars, and Homemade Twix Bars.
I adapted these Key Lime Pie Bars from my favorite Key Lime Pie recipe, and they are amazing! I love the idea of serving pie in “bar” form for parties. They’re easy for people to grab, they look beautiful, and taste even better!
How to make Key Lime Pie Bars:
- For the crust, combine the graham cracker crumbs, sugar, and butter and press into an 8” square baking pan. Bake at 350 degrees F for 10 minutes. Allow to cool before adding filling.
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Add cream cheese to a mixing bowl and beat well with electric beaters until smooth. Add both cans of sweetened condensed milk, lime juice, and lime zest and mix again until smooth.
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Pour over prepared graham cracker crust and bake in preheated oven for 10 minutes. Allow to cool for about 30 minutes, then refrigerate for at least 3 hours, before serving.
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Cut into squares and top with fresh whipped cream, if desired.
Make Ahead and Freezing Instructions:
To make ahead, prepare and bake the pie up to 3 days in advance, stored in the refrigerator. The filling and crust can both be prepared separately, in advance, and then assembled and baked when ready.
Baked Key Lime Pie can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.
LOVE PIE? CONSIDER TRYING THESE POPULAR PIE RECIPES:
- Cherry pie
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Recipe
Key Lime Pie Bars
Equipment
Ingredients
For the crust
- 1 1/2 cups graham cracker crumbs (about 12 full sheets, crushed)
- 1/3 cup granulated sugar
- 6 Tablespoons butter , melted
Key lime filling:
- 2 14 ounce cans sweetened condensed milk
- 4 ounces cream cheese , softened
- 3/4 cup key lime juice*
- zest of 2 regular limes , or 4 key limes
- fresh whipped cream , for topping, optional
Instructions
- For the crust, combine the graham cracker crumbs, sugar, and butter and press into an 8'' square baking pan.
- Bake at 350 degrees F for 10 minutes. Allow to cool before adding filling.
- Add cream cheese to a mixing bowl and beat well with electric beaters until smooth. Add both cans of sweetened condensed milk, lime juice, and lime zest and mix again until smooth.
- Pour over prepared graham cracker crust and bake in preheated oven for 10 minutes. Allow to cool for about 30 minutes, then refrigerate for at least 3 hours, before serving.
- Top with fresh whipped cream, if desired.
Notes
Nutrition
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I originally shared this recipe June 2015. Updated November 2020.
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Delicious Keylime bars. I added one egg yolk. I kept some zest aside to sprinkle on top after the whipped cream
These were delicious! I made them in an 8 inch square glass pan and the crust was a bit too thick for our liking, but we weren’t shy about eating them, Lol! Next time I’m going to use my 10 inch baking dish to get a thinner crust and thinner dessert overall. Thank you for sharing this wonderful dessert!
Loved this recipe. I swapped out one can of condensed milk and used 8 oz of cream cheese instead. Less sweet but just as delicious. Took a while to set, finished them off in the freezer.
Hello Lauren,
Love this recipe. It’s spectacular! Now I want to swap out the key lime juice for lemon juice to create lemon bars. Comments?
Has anyone ever made lemon pie bars? If so, how did the recipe turn out?
Please Reply
I’ve done a mixture of lemon and lime and they turned out amazing!
These are just like a key lime pie!
Way to sweet to me
These are so great and I’ve managed to make them in an 8×8 pan and in mini cupcake sizes without adjusting the bake times. The recipe is the perfect texture (imo) if you double the cream cheese. Easy, delish, and a big hit at every potluck
We made it yesterday with limes from our key lime tree. Ours was very dark – beige in color, looked less firm and more “wobbly” even though we refridged overnight. I was wondering if it was 2 cream cheese blocks and one can of condensed milk instead.
While the flavor of the key lime filling was delicious, overall these bars were a disappointment as they would not come our of the pan intact. In looking now at other recipes, the directions state to spray the bottom with cooking spray. Unfortunately, I am left with a graham cracker crust stuck to the bottom of the pay.
I just took these out of the oven but used Reynold’s non stick foil on the bottom of the pan with enough of a tail that I should be able to pull it all out of the pan. Other commenters for Key Lime Bars, on other sites, have said they have better luck freezing the bars before cutting them. I figure it’s worth trying.
Wow! These are amazing! I am making again to freeze for my girlfriend bash!!
I discovered last time I made them that they are actually deliscious frozen! They dont freeze super hard & are great frozen the the Texas Heat!!!
I doubled the recipe today, Do I need to bake longer?
They are in a 9×13 pan.
Thanks for supplying such a delightful treat! My previous guests were sneaking them out of the freezer before bed time💚