Dense, tart key lime filling nestled between a sweet, fluffy whipped cream layer and a graham cracker crust make these Key Lime Pie Bars unforgettably delicious.

An Easy and Refreshing Dessert
Dense, tart key lime custard between a layer of fluffy, sweet whipped cream and a buttery graham cracker crust. These Key Lime Pie Bars have all the sweet tart pleasure of a key lime pie in easy-to-make bars everyone will go nuts for.

So Sweet! So Tart!
I love desserts made with lemons or limes. The balance of the sweet and sour is so refreshing! My key lime cruffins, lemon blueberry cheesecake bars and this easy lemon meringue pie recipe are house favorites.
You’ll love the buttery crust, the creamy texture of the lime filling and the dreamy fluffiness of the whipped cream layer. One delicious bite and I know you’ll be sold.

What Makes a Key Lime Special?
What’s the difference between key limes and other limes? Key limes are smaller than other limes and have a thinner rind and more seeds. They’re also more acidic, which means they’re more fragrant and have a stronger flavor than other varieties. Another name for key lime is Mexican lime or a bartender’s lime.

Ingredients and Supplies
(see recipe card at the bottom of this post for measurements and details. To learn more about specific baking ingredients and how they function in baking recipes, reference my Complete Guide to Baking Ingredients)
Ingredients:
- Graham cracker crumbs
- Melted butter
- Granulated sugar
- Large eggs
- Canned sweetened condensed milk
- Grated key lime zest (or regular lime zest)
- Key lime juice (or regular lime juice)
- COLD heavy whipping cream
- Powdered sugar (confectioner’s sugar)
- Pure vanilla extract
- Key lime zest, for garnishing
Supplies:
- 8-inch square baking dish
- Parchment paper
- Large mixing bowl
- Medium mixing bowl
- Electric mixer and the whisk attachment (or hand mixer with whisk attachments)

Quick Tip: How to Separate an Egg
An egg yolk separator is a wonderful thing to have. But if you don’t have one, no worries! There are no special tools needed if you know how to separate an egg using an egg shell.
How to Make Key Lime Pie Bars
- Preheat the oven to 325°F. Line an 8-inch square baking dish with parchment paper.
- To make the crust: In a large mixing bowl, mix together the graham cracker crumbs, melted butter and sugar until well combined.
- Pat the mixture into the bottom of the prepared baking dish, using the bottom of a measuring cup to pat down the mixture so that it is packed down tightly.
- Bake the crust for 8 minutes. Remove from the oven and let cool for 10 minutes.
- To make the filling: Add egg yolks and condensed milk to a medium bowl.

- Whisk together.
- Stir in the lime zest, lime juice and heavy cream.
- Pour the filling onto the cooled crust and bake for about 20-25 minutes or until firm.

- Remove from the oven and let cool completely.
- Once the bars are cooled, make the whipped topping: Place the bowl of an electric mixer and the whisk attachment in the freezer for at least 15 minutes or in the refrigerator for at least 30 minutes to get them really cold.
- Remove the chilled bowl and attachment from the freezer or refrigerator. Add the heavy whipping cream, powdered sugar and vanilla extract to the chilled bowl and beat on medium-high speed until medium-soft peaks form, about 2-3 minutes. Place the whipped cream in the refrigerator until the bars are completely cooled.
- Once the bars are cooled, spread the whipped topping over the cooled bars.

- Garnish with lime zest. Place the bars in the refrigerator for at least 2 hours before slicing into and serving.

Storage
Store leftover key lime pie bars covered tightly in plastic wrap or in an airtight container in the refrigerator for up to 5 days.
Key lime pie bars can also be frozen for up to 3 months. Cover the pan tightly in plastic wrap and then in foil to store in the freezer. Or transfer the bars to a freeze-safe sealed container to store in the freezer. When ready to enjoy, let the bars defrost in the refrigerator overnight.

More of The Best Brownies and Bars
From chewy and fudgy to nutty, chunky, chocolatey, no-bake and flourless. My collection of the Best Brownies and Bars has something everyone will love!

If you make these Key Lime Pie Bars, be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!
xoxo,


Key Lime Pie Bars
- Prep Time: 10 minutes
- Cooling/Chilling Time: 3 hours
- Cook Time: 35 minutes
- Total Time: 3 hours 45 minutes
- Yield: 16 bars
Description
Dense, tart key lime filling nestled between a sweet, fluffy whipped cream layer and a graham cracker crust make these Key Lime Pie Bars unforgettably delicious.
Ingredients
Crust:
- 1 and 1/4 cups graham cracker crumbs (about 10 whole graham crackers)
- 1/2 cup (1 stick) butter, melted
- 1/4 cup granulated sugar
Filling:
- 5 large egg yolks
- 1 (14 ounce) can sweetened condensed milk
- 2 teaspoons grated lime zest (or regular lime zest)
- 1/2 cup freshly squeezed key lime juice (or regular lime juice)
- 1/2 cup heavy cream
Whipped Topping:
- 2 cups COLD heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon pure vanilla extract
- Lime zest, for garnishing
Instructions
- Preheat the oven to 325°F. Line an 8-inch square baking dish with parchment paper.
- To make the crust: In a large mixing bowl, mix together the graham cracker crumbs, melted butter and sugar until well combined.
- Pat the mixture into the bottom of the prepared baking dish, using the bottom of a measuring cup to pat down the mixture so that it is packed down tightly.
- Bake the crust for 8 minutes. Remove from the oven and let cool for 10 minutes.
- To make the filling: In a medium bowl, whisk together the egg yolks and condensed milk. Stir in the lime zest, lime juice and heavy cream.
- Pour the filling onto the cooled crust and bake for about 20-25 minutes or until firm. Remove from the oven and let cool completely.
- Once the bars are cooled, make the whipped topping: Place the bowl of an electric mixer and the whisk attachment in the freezer for at least 15 minutes or in the refrigerator for at least 30 minutes to get them really cold.
- Remove the chilled bowl and attachment from the freezer or refrigerator. Add the heavy whipping cream, powdered sugar and vanilla extract to the chilled bowl and beat on medium-high speed until medium-soft peaks form, about 2-3 minutes. Place the whipped cream in the refrigerator until the bars are completely cooled.
- Once the bars are cooled, spread the whipped topping over the cooled bars. Garnish with lime zest. Place the bars in the refrigerator for at least 2 hours before slicing into and serving.