Key Lime Pie Bars

Ingredients

For the Crust

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted

For the Filling

• 2 cans (14 ounces each) sweetened condensed milk
• 4 large egg yolks
• 3/4 cup key lime juice
• 1 tablespoon finely grated lime zest
• 1/4 teaspoon salt

For Serving

• Whipped cream
• Thin lime slices or extra zest

Substitutions

• Use regular Persian limes when Key limes are unavailable; the flavor will be slightly less floral.
• Use gluten-free graham crackers for a gluten-free crust.
• Use sweetened condensed coconut milk for a dairy-free variation, noting that the set may be softer.

Instructions

Step 2: Bake the crust

Mix graham crumbs, sugar, and butter. Press firmly into the pan and bake for 10 minutes.

Step 3: Mix the filling

Whisk condensed milk, yolks, lime juice, zest, and salt until smooth and slightly thickened.

Step 4: Bake

Pour over the warm crust and bake 14 to 16 minutes, until the center is set but still has a slight wobble.

Step 5: Chill and slice

Cool completely, then refrigerate at least 3 hours. Lift from the pan and cut into 16 bars.

How to Store Leftovers

Cool Key Lime Pie Bars completely before covering. Store it airtight at cool room temperature for up to 2 days, or refrigerate for up to 4 days if the kitchen is warm or the recipe contains fresh fruit.

How to Reheat

Serve Key Lime Pie Bars at room temperature unless the recipe is intended warm. Heat individual portions briefly and avoid overheating frosting, glaze, or fruit filling.

Serving Ideas

• Powdered sugar or whipped cream
• Fresh berries
• Coffee or tea
• A dessert platter

Common Mistakes to Avoid

• Overmixing after flour is added.
• Cutting or frosting before cooling.
• For Key Lime Pie Bars, relying on color alone instead of the center cue.

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, and substitutions.

Frequently Asked Questions