Key Lime Pie Bars

Have you ever wondered why Key Lime Pie Bars have become a staple at summer gatherings and potlucks across America? Recent Google Trends data shows a 40% rise in searches for “Key Lime Pie Bars” over the last two years, reflecting a growing appetite for citrusy, no-fuss desserts. While the original Key Lime Pie is beloved for its creamy, tart filling and buttery graham cracker crust, many believe it’s a time-consuming treat best left for special occasions. This recipe for Key Lime Pie Bars challenges that myth by offering all the flavor and charm of the classic pie—plus built-in portion control and easy portability. Get ready to discover why these bars are the ideal dessert for sharing (or stashing in your fridge for yourself).

Ingredients List

Making delicious Key Lime Pie Bars at home requires only a handful of pantry-friendly ingredients and a few fresh limes. Here’s what you’ll need:

For the Crust:

• 1½ cups graham cracker crumbs (about 12 full sheets)
• ⅓ cup granulated sugar
• 6 tablespoons unsalted butter, melted
• Pinch of salt

For the Filling:

• 4 large egg yolks
• 1 (14-ounce) can sweetened condensed milk
• ½ cup fresh key lime juice (about 20–25 key limes, or use regular limes if needed)
• 1 tablespoon key lime zest (or regular lime zest)
• ¼ cup sour cream (adds creaminess and tang)

Optional for Topping:

• 1 cup whipped cream
• Extra lime zest or thin lime slices, for garnish

Ingredient Substitutions:

• Use gluten-free graham crackers for a GF version.
• Swap in lemon juice and zest for Lemon Pie Bars.
• Substitute Greek yogurt for sour cream for extra protein.

The zingy citrus, creamy filling, and crunchy crust make these Key Lime Pie Bars a crowd-pleasing favorite.

Step-by-Step Instructions

Step 1: Prepare the Crust

• Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for lifting the bars out later.
• In a mixing bowl, combine graham cracker crumbs, sugar, salt, and melted butter.
• Press mixture firmly into the bottom of the prepared pan to form an even layer.
• Bake crust for 10 minutes until just golden. Let cool slightly while you prepare the filling.

Step 2: Mix the Filling

• In a large bowl, whisk together egg yolks and lime zest until slightly thickened (about 1 minute).
• Add sweetened condensed milk and whisk until combined.
• Whisk in key lime juice and sour cream until smooth and creamy.

Step 3: Assemble and Bake

• Pour filling over the baked crust and spread evenly.
• Bake for 15 minutes, or until the center is just set (it should jiggle slightly when tapped).
• Remove from oven and cool to room temperature, then chill for at least 2 hours before cutting.

Step 4: Slice and Serve

• Use the parchment overhang to lift bars from the pan.
• Cut into squares and top with whipped cream and extra lime zest, if desired.

Pro Tip: For clean slices, use a sharp knife dipped in hot water and wiped dry between cuts.

Nutritional Information

Here’s an approximate breakdown per bar (1/16 of pan):

• Calories: 180
• Protein: 3g
• Carbohydrates: 24g
• Fat: 8g
• Sugar: 17g
• Fiber: 1g
• Sodium: 90mg

Nutrition varies with topping choices and crust ingredients.

Healthier Alternatives for the Recipe

• Lower Sugar: Use reduced-sugar sweetened condensed milk or replace some sugar in the crust with a natural sweetener.
• Greek Yogurt: Substitute Greek yogurt for sour cream for more protein and less fat.
• Coconut Oil: Swap butter for coconut oil in the crust for a dairy-free version.
• Vegan: Use vegan sweetened condensed milk and plant-based yogurt, and replace egg yolks with a cornstarch slurry (2 tbsp cornstarch + 2 tbsp water).

These swaps make Key Lime Pie Bars adaptable for almost any diet.

Serving Suggestions

• Summer Parties: Serve bars chilled with a dollop of whipped cream and a twist of lime for a refreshing finish.
• Dessert Boards: Pair with fresh berries, other citrus bars, or shortbread cookies.
• Picnics & Potlucks: Their easy-to-hold shape makes them perfect for sharing.
• Tropical Touch: Garnish with toasted coconut or a sprinkle of crushed pistachios.

Let your creativity shine with colorful garnishes or fun citrus slices.

Common Mistakes to Avoid

• Overbaking: Bars should be set but still a bit jiggly in the center; they’ll firm up as they cool.
• Skipping the Chill: Chilling is crucial for clean slices and a perfect texture.
• Too Little Zest: Don’t skip the zest—it adds intense lime flavor and aroma.
• Loose Crust: Press crust firmly and bake before adding filling for a sturdy base.

Master these tips for flawless, bakery-worthy Key Lime Pie Bars every time.

Storing Tips for the Recipe

• Refrigerate: Store bars in an airtight container in the fridge for up to 5 days.
• Freeze: Freeze cut bars in a single layer, then transfer to a freezer-safe bag for up to 2 months. Thaw in the fridge before serving.
• Transport: Chill well and keep cool in a cooler for outdoor events.

These bars are perfect for make-ahead treats and meal prep.

Conclusion

Key Lime Pie Bars deliver all the bright, tangy flavor of the classic pie in easy, portable squares—ready for any occasion. With a buttery crust and creamy filling, they’re the ultimate citrus dessert for summer or anytime you need a taste of sunshine. Try this recipe, share your results in the comments, and subscribe for more easy, crowd-pleasing desserts!

FAQs

1. Can I use bottled lime juice instead of fresh?

Yes, but fresh juice and zest yield the best flavor.

2. Can I double the recipe for a larger crowd?

Absolutely! Bake in a 9×13-inch pan and add a few minutes to the baking time.

3. Are these bars gluten-free?

Use gluten-free graham crackers for a GF version.