Creamy Key Lime Pie Bars

These bars combine the beloved flavors of traditional key lime pie with the convenient, portable format of a dessert bar. The contrast between the buttery graham cracker crust and the creamy, tangy filling creates a dessert experience that's hard to match.

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Course: Dessert

Cuisine: American, Southern

Keyword: Key Lime Pie, Dessert Bars, Citrus Dessert, Summer Dessert, Lime Dessert

Prep Time: 20

Cook Time: 30

Cooling Time: 2

Total Time: 2 50

Servings: bars

Calories: 325kcal

Equipment

9x13 inch Baking Pan
Parchment Paper
Mixing bowls
Electric Mixer

Ingredients

For the Crust

1½ cups graham cracker crumbs about 12 full sheet graham crackers
⅓ cup granulated sugar
½ tsp ground cinnamon optional, adds warmth
½ cup unsalted butter melted

For the Filling

2 cans sweetened condensed milk 14 oz each
1 cup fresh key lime juice about 20-25 key limes or substitute with regular lime juice
4 large egg yolks
2 tbsp lime zest plus more for garnish
¼ tsp salt

For the Topping (Optional)

1 cup heavy whipping cream
3 tbsp powdered sugar
½ tsp vanilla extract

Instructions

Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving overhang on the sides to easily lift the bars out later.
In a medium bowl, combine graham cracker crumbs, sugar, and cinnamon (if using). Pour in the melted butter and stir until the mixture resembles wet sand.
Press the mixture firmly into the bottom of your prepared pan, creating an even layer. Use the bottom of a measuring cup to compress the crust.
Bake the crust for 10-12 minutes until it's lightly golden and smells fragrant. Allow it to cool slightly while preparing the filling.
In a large bowl, whisk together the sweetened condensed milk, key lime juice, egg yolks, lime zest, and salt until completely smooth.
Pour the filling over the pre-baked crust, spreading it into an even layer. Return to the oven and bake for 15-18 minutes, until the edges are set but the center still has a slight jiggle.
Allow the bars to cool completely at room temperature (about 1 hour), then refrigerate for at least 2 hours or ideally overnight.
Just before serving, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Lift the bars from the pan using the parchment paper overhang. With a sharp knife (wiped clean between cuts), slice into 16 bars. Top each with a dollop of whipped cream and additional lime zest.

Notes

No key limes? Regular limes work well, though you'll need about 8-10 for the same amount of juice.

For a dairy-free version, coconut condensed milk can replace regular sweetened condensed milk, offering a complementary tropical flavor profile that pairs beautifully with lime.

These bars can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

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