Best Key Lime Pie Bars Recipe

Tart, sweet, and creamy "Key" lime pie bars with graham cracker crust and thick whipped cream. These are simple to make and serve!


Crust: – 24 graham crackers about 7oz/200g, or 1 ½ cups graham cracker crumb – 2 tablespoon 30g packed light brown sugar – ⅓ cup 75g unsalted butter Filling: – ¾ cup 6oz/170ml sweetened condensed milk – 1 large whole egg – 2 large egg yolk – 1 teaspoon 5ml pure vanilla extract – ½ cup 120ml lime juice – ⅓ cup 80ml full fat yogurt – zest of 1 lime – ¼ cup 50g granulated sugar Topping: – 1 cup cold heavy cream – 1 tablespoon powdered sugar – lime zest to garnish


Heat the oven to 350°F. An 8x8-inch metal baking pan with parchment paper should have a 2-inch overhang on the sides for easy removal.

Step 1

Start with crust. Roughly chop graham crackers in a food processor with a blade. Pulse until bread-crumbs-like. Add brown sugar and melted butter and pulse until moist sand-like.

Step 2

Press the mixture into the baking pan with your hands or a measuring cup to create an equal layer. Bake for 15 minutes until aromatic and edges brown.

Step 3

Make filler. Blend sweetened condensed milk, whole egg, egg yolks, and vanilla in a large bowl. Lime-ing. Mix lime zest and yogurt. Finish with sugar. Even warm, cover the crust with mixture.

Step 4

For 15-20 minutes at 325°F, bake filling until somewhat firm and jiggly in middle. Total wire-rack awesome. Refrigerate 4 hours or overnight.

Step 5

Top with. Place cooled heavy cream in stand mixer bowl or electric hand mixer big basin. Whip medium till slightly thickened. Add 1 tablespoon powdered sugar and beat 1–2 minutes for stiff peaks.

Step 6

Cover bars with whipped cream. Knife-panedge. Use the parchment sling to transfer the key lime bar slab to a cutting board. Square-grate lime. Chill.

Step 7

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