Recipes

Key Lime Pie Bars

by StudioLink Recipe.
July 28, 2026
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Made by
Zoha

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EBT Friendly: Approximately 100%

Total Time: 5 Hours 10 Minutes

These Key Lime Pie Bars layer a buttery graham cracker crust with a smooth, tangy key lime filling and a thick topping of lightly sweetened whipped cream. Chilled until firm and cut into neat squares, they are creamy, bright, and refreshing with just the right balance of sweetness and citrus.

Estimated Nutrition Per Serving

Calories: 355 Protein: 5g Carbs: 37g Fat: 22g

Ingredients:

0.5x
1x
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4x
 
For the Crust
  •   230 g graham crakers (~16 full sheets)
  •   1/2 cup melted butter
 
For the Key Lime Filling
  •   2 cans sweetened condensed milk
  •   3/4 cup key lime juice
  •   1 tbsp key lime zest (2-3 limes)
  •   2 tsp vanilla
  •   2/3 cup sour cream (or yogurt)
  •   2 egg yolks
 
For the Topping
  •   1 1/2 cups heavy cream (chilled)
  •   2 tbsp granulated sugar
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Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

  1. Preheat the oven to 350°F.
  2. Line a 9-by-9-inch square baking pan with two perpendicular sheets of parchment paper, leaving enough paper extending above the sides to lift the chilled bars from the pan later.
  3. Place the GRAHAM CRACKERS in a food processor and grind them into fine crumbs.
  4. Add the melted BUTTER and mix until all of the crumbs are evenly moistened.
  5. Transfer the crumb mixture to the prepared pan.
  6. Use the back of a spoon or the bottom of a measuring cup to press the crumbs firmly and evenly across the bottom of the pan.
  7. Bake the crust for 8–10 minutes.
  8. Remove the crust from the oven and reduce the oven temperature to 325°F.
  9. While the crust bakes, zest and juice the KEY LIMES.
  10. In a large mixing bowl, combine the SWEETENED CONDENSED MILK, KEY LIME JUICE, KEY LIME ZEST, VANILLA EXTRACT, and SOUR CREAM OR YOGURT.
  11. Whisk by hand until the mixture is smooth and fully combined.
  12. For a milder lime flavor, begin with ½ cup of lime juice and 1½ cans of condensed milk, then taste and adjust before adding the eggs.
  13. Add the EGG YOLKS and whisk until completely incorporated.
  14. Pour the key lime filling over the baked graham cracker crust.
  15. Gently shake the pan and tap it against the countertop several times to release trapped air bubbles.
  16. Bake at 325°F for approximately 17–18 minutes.
  17. Remove the pan when the filling looks set around the edges but still jiggles gently in the center when shaken.
  18. Allow the bars to cool, then refrigerate them for at least 4 hours or preferably overnight, until fully chilled and firm.
  19. Once the bars are set, place the chilled HEAVY CREAM and GRANULATED SUGAR in a mixing bowl.
  20. Whip until the cream reaches stiff peaks, taking care not to overmix.
  21. Spread the whipped cream evenly over the chilled key lime filling, creating soft natural swirls across the top.
  22. Carefully lift the dessert from the pan using the parchment-paper overhang and transfer it to a serving board.
  23. Use a sharp knife to cut the dessert into 16 squares, cleaning the blade between cuts for neat edges.
  24. Serve the Key Lime Pie Bars chilled.

Recipes to Pair with Key Lime Pie Bars

Finish this complete meal with cool, tangy Key Lime Pie Bars after smoky Blackened Salmon Mac & Cheese, roasted broccoli, and garlic butter green beans. Choose either the sparkling strawberry spritzer or blackberry margarita to brighten the full collection.

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