Key Lime Pie Bars
Key Lime Pie Bars with a buttery graham cracker crust and a creamy, tangy lime filling. Easy, make-ahead, and perfect for parties.
Ingredients
- 1 ½ cups graham cracker crumbs about 12 full sheets, crushed
- ⅓ cup granulated sugar
- 6 Tablespoons butter melted
- 2 14 oz cans sweetened condensed milk
- 4 oz cream cheese softened
- ¾ cup key lime juice
- Zest of 2 regular limes or 4 key limes
- Fresh whipped cream for topping (optional)
Instructions
- Make the crust: Combine the graham cracker crumbs, sugar, and melted butter. Press firmly and evenly into an 8-inch square baking pan.
- Bake the crust at 350°F for 10 minutes. Let it cool before adding the filling.
- Make the filling: Beat the softened cream cheese until smooth. Add both cans of sweetened condensed milk, the key lime juice, and the lime zest. Mix until smooth.
- Pour the filling over the cooled crust and bake at 350°F for 10 minutes.
- Cool at room temperature for about 30 minutes, then refrigerate for at least 3 hours before serving.
- Top each square with a dollop of fresh whipped cream, if desired.
Notes
Lime juice: Juice about 20 small fresh key limes, OR use a bottled key lime juice (such as Nellie & Joe's), available at most grocery stores.
Chill time: The 3-hour minimum chill is separate from the listed prep/cook time. For the firmest, cleanest slices, chill overnight.
Make ahead: Bars keep up to 3 days in the fridge. The crust can be made several days ahead and stored at room temperature or chilled.
Freeze: Cover the pan tightly with plastic wrap and foil; freeze up to 3 months. Thaw overnight in the fridge before serving.
Feeding a crowd: Double the recipe and bake in a 9×13-inch pan.