7 Delightful Key Lime Pie Bars to Brighten Your Day!

Sharing is caring!

Thank you so much for stopping by! If you’re anything like me, there are few things more nostalgic and refreshing than the bold, citrusy zing of key lime pie—and turning that classic into easy-to-serve bars? Pure genius. I made a batch of these Key Lime Pie Bars, and within minutes of pulling them from the fridge, my kitchen had turned into a mini slice-fest. If you’re looking for something cool, creamy, and crowd-pleasing, you’re in the right place.

Want this recipe straight to your inbox?  Subscribe now and never miss a sweet slice of sunshine again!

Why You’ll Love These Key Lime Pie Bars

Let’s talk about why these key lime pie bars deserve a front-row seat in your dessert lineup. First off, they are ridiculously easy to make—25 minutes of prep, one bowl for the filling, and minimal cleanup thanks to parchment paper. Even better? They’re a total showstopper on the taste front.

The Taste of Key Lime Pie Bars

Bright. Buttery. Dreamy. The cookie crust adds a subtle crunch and sweet, vanilla base that pairs beautifully with the tart and creamy lime custard filling. And that homemade whipped cream topping? It’s like a soft cloud of sweetness to mellow the tang. These bars are like a tropical breeze in dessert form—anything but boring!!

Benefits of This Recipe

• Perfect for Make-Ahead: Chill in advance and serve cold.

• Easy to Slice & Serve: Ideal for parties, BBQs, or just a hot summer day.

• Freezer-Friendly: These bars keep like a dream.

• Simple Ingredients: No gelatin, no fancy tools—just pantry basics.

 Ingredients for Key Lime Pie Bars

Cookie Crust

• 2 cups vanilla wafer cookies, finely ground (250g)

• 5 tablespoons unsalted butter, melted

• 2 tablespoons light brown sugar

Key Lime Pie Filling

• 1 tablespoon lime zest (from about 6–7 key limes)

• 5 large egg yolks

• 22 oz sweetened condensed milk (1 14-oz can + ¾ cup from a second can)

• 1 cup freshly squeezed key lime juice (or regular lime juice in a pinch)

Whipped Cream Topping

• 1 cup heavy whipping cream

• 2 tablespoons powdered sugar

 Kitchen Tools You’ll Need

• 8×8 inch square baking pan

• Parchment paper

• Food processor (or rolling pin + zip-top bag)

• Mixing bowls

• Hand mixer or stand mixer

• Whisk

• Offset spatula

• Zester or microplane

• Sharp knife for clean slices

Ingredient Swaps & Add-Ins

I promised you versatile, and here’s proof!

• No vanilla wafers? Use graham crackers, Biscoff cookies, or even shortbread for a twist.

• Don’t have key limes? Regular Persian limes are just fine—just aim for fresh juice!

• Want extra tang? Add a tablespoon of sour cream or Greek yogurt to the filling.

• No heavy cream? Store-bought whipped topping works in a pinch, though homemade is best.

 How to Make Key Lime Pie Bars

1. Prep the Crust

• Preheat oven to 350°F.

• Line your 8×8 pan with parchment, leaving an overhang.

• Combine crushed vanilla wafers, brown sugar, and melted butter until the texture is like wet sand.

• Press evenly into the bottom of the pan using a flat spatula.

• Bake for 13–15 minutes. Cool for 30 minutes.

2. Make the Filling

• In a bowl, beat the egg yolks and lime zest for 4–5 minutes until thick and pale.

• Add sweetened condensed milk and beat another 3 minutes.

• Whisk in the lime juice until combined.

• Pour over the cooled crust and bake for 15–17 minutes. The center should jiggle slightly but not be liquid.

• Cool at room temperature for 30 minutes, then chill for at least 3 hours (overnight is even better!).

3. Make the Whipped Cream

• Beat heavy cream and powdered sugar until firm peaks form.

• Gently finish mixing by hand to avoid overbeating.

• Spread evenly over the chilled lime layer with an offset spatula.

• Chill again for 30 minutes before slicing.

4. Slice & Serve

• Lift the bars out using the parchment overhang.

• Use a warm knife for clean edges, wiping between each slice.

• Serve cold, and prepare to impress!

 What to Serve with Key Lime Pie Bars

• A tall glass of iced tea or sparkling water with mint

• Fresh summer berries on the side

• A scoop of coconut sorbet for a tropical combo

• Crumbled toasted coconut sprinkled on top for crunch

 Pro Tips for the Best Key Lime Pie Bars

• Chill time is key: Don’t skip the fridge time—it sets the custard and intensifies the flavor.

• Zest first, then juice your limes for maximum efficiency.

• Use fresh juice for that authentic, zingy punch.

• Make ahead and freeze—these bars are excellent right from the freezer.

• Cut clean: Warm your knife with hot water, wipe clean between each slice.

 Storage Tips

• Refrigerator: Store tightly covered for up to 4 days.

• Freezer: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge, or eat partially frozen for a firmer texture.

 General Information About Key Lime Pie Bars

Originating as a tropical twist on traditional lemon bars, key lime pie bars bring the iconic Floridian dessert into a handheld, picnic-perfect form. Using egg yolks and sweetened condensed milk (a nod to the classic pie), the result is luxuriously creamy with just enough pucker to keep you coming back for more. A graham or cookie crust replaces pie dough, making these ideal for beginner bakers.

Frequently Asked Questions

Can I use bottled lime juice instead of fresh?

Yes, but fresh key lime juice is highly recommended for the best flavor. Bottled is acceptable in a pinch—just make sure it’s 100% juice without added sweeteners or preservatives.

Can I make these key lime pie bars gluten-free?

Absolutely! Just substitute gluten-free vanilla wafer cookies (or gluten-free graham crackers) for the crust, and double-check that your sweetened condensed milk and powdered sugar are gluten-free certified.

How do I know when the filling is fully set?

The filling should wobble slightly as one whole layer when you gently shake the pan—but it shouldn’t be runny. It will firm up completely after chilling in the refrigerator for a few hours.

Can I double this key lime bars recipe?

Yes! Use a 9×13 inch pan and double all the ingredients. Bake the crust for 2–3 minutes longer, and increase the filling’s bake time to about 20–23 minutes until just set.

Can I freeze these bars?

Yes, they freeze beautifully! Once fully chilled, wrap them tightly in plastic wrap and then foil. They’ll keep in the freezer for up to 2 months. Defrost in the refrigerator overnight, or serve cold straight from the freezer for a firmer bite.

Do I have to use parchment paper?

Highly recommended! The parchment overhang makes it so much easier to lift the bars out cleanly and slice them without breaking the crust.

What can I use instead of vanilla wafer cookies?

Graham crackers, Biscoff cookies, or shortbread cookies are all fantastic alternatives that bring different flavors to the crust.

How long can I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 4 days. The texture holds up beautifully and stays creamy!

Can I add anything to the whipped topping?

Yes! Try folding in a splash of vanilla extract or a little lime zest to echo the citrus flavor. Or sprinkle crushed cookies or toasted coconut on top for added texture.

 Final Thoughts

These Key Lime Pie Bars are the dessert for warm weather (or whenever you need a taste of sunshine). They’re easy, refreshing, and always a crowd-pleaser. Whether you’re new to baking or a seasoned pro, this recipe is guaranteed to land you compliments. I’m kicking myself for not having shot it—they’re that photogenic!

 You May Also Like

• Try my Peaches and Cream Crumble Bars — buttery, soft, and loaded with juicy fruit!

• Craving more citrus? You must check out this Easy Lemon Custard Cake — it’s soft, creamy, and bursting with lemon flavor.

• Another fruit-forward favorite: Peaches and Cream Crumble Bars (yes, they’re that good, I’m linking them twice!).

Tried this recipe? Leave a review below or tag your photo on Pinterest so we can all drool together!
 Visit me on Pinterest: Recipes by Sylvia

 Nutrition Info (per bar, approx.)

• Calories: 285

• Fat: 16g

• Carbohydrates: 32g

• Sugar: 26g

• Protein: 4g

Note: Nutrition values may vary depending on brands and portion sizes.

Print