To be completely honest, I've never been a big fan of pie. You may notice the lack of pie recipes on my blog! However, I have NEVER been able to pass up a slice of key lime pie! In my opinion, key lime pie is superior to ALL other pies, and these key lime pie bars are no exception.
These bars are the perfect recipe for anyone that doesn't have much pie-baking experience, or for any experienced baker who wants a quick and easy recipe that's much better than any store-bought pie! These key lime pie bars are soft, creamy, and the perfect balance between sweet and tangy. Plus, the graham cracker base is EXTRA thick, because you can't ever have enough crust.
These Key Lime Pie Bars are SO Easy
This recipe comes together in 35 minutes or less! (However, make sure to make them ahead of time. These bars need to sit in the fridge for four hours MINIMUM before digging in!)
To make the crust, you need some graham crackers, granulated sugar, and salted butter. Crush the graham crackers into a fine dust, either with a rolling pin or food processor. Mix the graham crackers with the sugar, then add the butter (melted). Press the crust into the bottom of a 9x9 inch pan that is lined with parchment paper. (I recommend using parchment paper rather than using cooking spray, because it's easier to remove the bars from the pan.) Use the back of a measuring cup to even out the crust by lightly pressing it into the pan.
Prepare the filling while the crust bakes for 10 minutes. Beat the egg yolks with a hand mixer for two minutes, then add in the sweetened condensed milk and beat for another two minutes. Then mix in the key lime juice and the lime zest on low speed. Make sure to use key lime juice and not normal lime juice--key lime a more tangy flavor that is characteristic of key lime pie. I like to use Nellie and Joe's key lime juice.
Once the crust has baked, add the filling and smooth it over with a knife or spatula. Bake the key lime pie bars for 15 minutes, or until the center has set. Let the bars cool for at least half an hour before putting them in the fridge.
Other Dessert Bar Recipes
If you're looking for other super easy dessert bar recipes, check out my these white chocolate raspberry blondies, lemon bars, or churro cheesecake bars!
If you try out these key lime pie bars or any of my other recipes, I’d LOVE to hear about it. You can leave a comment below the recipe, or if you post a picture on Instagram, be sure to tag me! Getting any feedback on my recipes is both rewarding AND helpful as I write and edit recipes in the future.
Now get baking, and enjoy!
Ingredients
Graham Cracker Crust
- 2 cup graham cracker crumbs (15 sheets)
- ⅓ cup granulated sugar
- 6 tablespoon salted butter, melted
Key Lime Filling
- 2 can sweetened condensed milk (28 oz total)
- 3 egg yolks, room temperature
- ¾ cup key lime juice (Nellie and Joe's)
- 1 tablespoon lime zest (about 2 limes)
Instructions
- Preheat the oven to 350° F. Line a 9x9 glass pan with parchment paper and set aside.
- Crush the graham crackers until they are a fine dust. You can either use a food processor, or put them in a ziploc bag and crush them with a rolling pin. Move the graham cracker crumbs to a bowl and mix in the granulated sugar. Then mix in the melted butter.
- Gently press the graham cracker crust into the lined 9x9 pan with the back of a measuring cup until it's even and there aren't any loose crumbs. Bake for 10 minutes. Remove the crust from the oven, but leave the oven on.
- In a medium-sized bowl, beat the egg yolks with a hand mixer for about 2 minutes on high speed. Add the sweetened condensed milk, and beat on high for another 2 minutes. Then add the key lime juice and lime zest, and mix on low until combined.
- Pour the key lime filling over the top of the crust and smooth over with a spatula or knife. Bake for about 15 minutes, or until the center is set.
- Remove the key lime pie bars from the oven and allow to cool on the counter for about 30 minutes. Loosely cover with plastic wrap and let the bars sit in the fridge overnight (or at least 4 hours). Serve cold. Enjoy!
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