Key lime pie bars are smooth and creamy with a delicious lime flavor that’s not too tart. The crunchy graham cracker crust goes so well with the creamy filling – making this the perfect key lime pie recipe.
Key lime pie is a Southern classic. But no matter where you live, you’re going to love these key lime pie bars. This recipe has the perfect combo of sweet, tart, creamy, and delicious that you’re absolutely going to love.
But before get too far into the pie – let me introduce myself. My name’s Fiona and I blog over at Just So Tasty and I really like dessert. Really, REALLY like dessert in fact. So I wanted to share an easy, from-scratch, recipe with you here on The Salty Marshmallow. And these key lime pie bars are just the thing.
They’re a delicious recipe for spring, summer, or whenever you’re craving summertime flavors 😉 And I find they’re easier to make than traditional key lime pie.
How to Make Key Lime Pie
To get started, first we make the graham cracker crust. The crust for these pie bars is a little thicker and deliciously crunchy. It’s made by stirring together graham cracker crumbs, sugar, and melted butter – then pressing into the bottom of an 8×8 inch square pan. Baking the crust for 10 minutes on its own helps to keep it intact and gives a crunchier texture.
Key Lime Pie Bars
The key lime filling is so creamy and deliciously tart without being sour. To get the perfect key lime flavor and texture, there’s only 4 ingredients:
- key limes (we’re using the zest and the juice)
- cream cheese for extra creaminess
- sweetened condensed milk
- egg yolks
First beat together the cream cheese until it’s nice and soft, then mix in the sweetened condensed milk. Then the egg yolks get mixed in one at a time, and last but not least – mix in the lime zest and lime juice.
Why are you adding cream cheese? To be totally honesty – cream cheese isn’t traditionally in key lime pie, but I wanted to add just a little to make the pie bars extra smooth and extra creamy. The cream cheese also helps make the bars a little sturdier, and therefore easier for serving and transporting.
Can I use regular limes instead? Absolutely. My only recommendation is not to use regular lime juice from the bottle because it tends to be too tart. If you’re using regular limes, make sure to freshly squeeze them. If you can find lime juice in a bottle that states that it’s from key limes – that works too.
Then for the final hurrah – they’re topped with sweetened whipped cream and a little more lime zest for garnish (totally optional).
You’ll seriously love the refreshing lime flavor, creamy texture, and crunchy graham cracker crust of these key lime pie bars. And if you’re looking for a delicious summer time treat – then these are for you.
If you’re looking for other tasty Key Lime recipes be sure to try this amazing Key Lime Pie Cheesecake Dip!
- 1 3/4 cup graham cracker crumbs
- 2 tbsp sugar
- 1/2 cup unsalted butter , melted
- 2 oz cream cheese , softened
- 1 14 oz can sweetened condensed milk
- 3 large egg yolks
- 1 tbsp lime zest
- 1/2 cup key lime juice
- 1/4 cup whipping cream
- 1 tsp powdered sugar
- 2 tsp lime zest
Preheat the oven to 325F degrees. Line an 8x8 inch pan with aluminium foil and grease lightly.
Mix together the graham crumbs, sugar and melted butter.
Press into the bottom of the prepared pan and bake for 10 minutes.
In a medium bowl beat the cream cheese until soft. Beat in the condensed milk until smooth.
Mix in the egg yolks one at a time, then stir in the lime zest and lime juice.
Pour on top of the crust and bake for about 30 minutes or until the top looks just set.
Gently trace along the edges of the pan with a sharp knife, and allow to cool at room temperature. Chill in the fridge for at least 2 hours.
To serve, whip the cream with the powdered sugar until peaks form. Top each bar with whipped cream and lime zest (optional)
*Store bars in an airtight container in the fridge.