You need a dessert that screams summer. But you don’t have all day. I hear you. That’s why we’re skipping the fussy pie and making incredible Key Lime Pie Bars Dessert instead. If you love easy bar desserts, you should also try our Pumpkin Pie Crumble Bars for a cozy fall twist.
No separating eggs. No water bath. Just a crazy-easy press-in crust and a filling you whisk in one bowl. We’re talking maximum tangy, creamy flavor for seriously minimal effort.
Your oven does most of the work. You get to be the hero who brings a perfect, sunny dessert to the table. Let’s do this.
Recipe Overview
- Cuisine: American
- Category: Dessert
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes (plus chilling)
- Servings: 12 bars
Ultimate Guide to Key Lime Pie Bars Dessert
This is your only guide. Why? Because I tested all the shortcuts so you don’t have to. We’re hitting the perfect balance of sweet and tart.
The crust is a simple graham cracker situation. The filling is a one-bowl wonder. You get that iconic key lime flavor without the stress of a full pie. It’s the ultimate summer baking win.
These bars are fast, foolproof, and fantastic. They travel well for picnics and potlucks. They also store like a dream. This recipe is your new secret weapon.
The Simple Ingredients
Check your pantry. You probably have most of this already. That’s the beauty of it.
- For the Crust:
- 1 ½ cups graham cracker crumbs (about 10-12 full sheets)
- ⅓ cup granulated sugar
- 6 tablespoons melted butter
- For the Filling:
- 2 (14-ounce) cans sweetened condensed milk
- ¾ cup key lime juice (bottled is fine, fresh is great!)
- 1 cup plain Greek yogurt or sour cream
- 4 large egg yolks
- Zest of 2 limes (optional, but boosts flavor big time)
Let’s Get Cooking! (The Step-by-Step)
Grab an 8×8 or 9×9 pan. Line it with parchment paper. This is your lifesaver for clean cuts later. Let’s move.
- Heat your oven to 350°F (175°C). No need to wait for it to be perfectly ready while you make the crust.
- Make the crust. In a medium bowl, mix the graham cracker crumbs and sugar. Pour in the melted butter. Stir until it looks like wet sand.
- Press the mixture firmly into your lined pan. Use a flat-bottomed cup to get it even and tight. Bake for 10 minutes. This sets the stage.
- Make the filling. In a large bowl, whisk the egg yolks until smooth. Add the sweetened condensed milk, Greek yogurt (or sour cream), key lime juice, and zest. Whisk until it’s completely smooth and combined.
- Pour the filling over the hot crust. Smooth the top with a spatula.
- Bake for 15-18 minutes. The center should be set but still have a slight jiggle. Do not overbake! That’s the key to a creamy texture.
- Cool at room temperature for an hour. Then, refrigerate for at least 3 hours, or overnight. This chill time is non-negotiable for perfect slices.
- Cut into bars. Use the parchment paper to lift the whole slab out. Use a sharp knife, wiping it clean between cuts.
What to Serve With This Dish
These bars are stars on their own. But a little flair never hurt. For another simple, spiced bar recipe, these Cinnamon Sugar Blondies are a fantastic choice.
Key Lime Pie Bars Dessert Recipe
The Simple Ingredients
Let’s Get Cooking! (The Step-by-Step)
Notes
Enjoy your homemade Key Lime Pie Bars Dessert Recipe!
Nutrition Information
A dollop of whipped cream is classic. A tiny sprinkle of extra lime zest makes it pop. For a party, serve with fresh berries on the side.
They pair perfectly with iced coffee or a crisp glass of prosecco. Keep it simple. You’ve already done the hard part.
Make This Recipe Your Own (Quick Swaps)
Out of something? No panic. Here are my go-to switches.
No key lime juice? Use regular Persian lime juice. The flavor is slightly different but still deliciously tart. Lemon juice works in a real pinch, too.
No Greek yogurt? Full-fat sour cream is a perfect 1:1 swap. It gives the same tangy creaminess.
Want a nuttier crust? Swap half the graham crumbs for crushed vanilla wafers or shortbread cookies. Just keep the total amount and butter the same.
How to Store Leftovers (If You Have Any!)
These bars keep beautifully. Store them covered in the fridge for up to 5 days.
You can also freeze them! Place cut bars on a parchment-lined sheet and freeze solid. Then transfer to a freezer bag. They’ll keep for 2 months. Thaw in the fridge overnight.
NUTRITION INFORMATION
- Serving Size: 1 bar
- Calories: ~320
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 47g
- Sugar: 40g
- Protein: 7g
*Note: This is an estimate. Values can vary based on specific ingredients used.
FREQUENTLY ASKED QUESTIONS
Can I use bottled key lime juice?
Absolutely. I do it all the time. It’s consistent, easy, and delivers that classic tart flavor. Just make sure it’s 100% juice.
Why did my filling crack?
You likely overbaked it. Remember, we want a slight jiggle in the center when it comes out. The bars set fully as they chill. Next time, pull it a minute or two earlier.
Do I have to use egg yolks?
Yes, for this recipe. The yolks are crucial for the rich, custardy texture and help the filling set properly. Save the whites for an omelet!
See? I told you it was simple. You just unlocked the easiest, most impressive summer dessert. No fancy skills required.
This recipe is your ticket to winning any potluck or just treating yourself on a random Wednesday. That bright, tangy flavor is pure happiness. And if you’re looking for a savory main course that’s just as beloved, you have to try our famous Marry Me Chicken Pot Pie.
Go grab those limes and win back your weeknight! Let me know how it goes by leaving a comment and rating below!
